Methi Mangodi

Methi Mangodi

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Substitute dairy products with low fat versions and go easy on the oil for a healthy version of this classic Rajasthani specialty.

Methi Mangodi recipe - How to make Methi Mangodi

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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Ingredients


1 bunch chopped fenugreek (methi)
1/2 cup crushed Moong Dal Mangodi
1 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1 tsp coriander (dhania) powder
1/2 cup low fat milk
1/2 cup low fat curds (dahi)
1 tsp sugar
1 tbsp oil
salt to taste

For the moong dal mangodis (Makes 1 cup approx.)
1 cup yellow moong dal (split yellow gram)
1/2 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
oil for greasing

Method
    Main Procedure

For the moong dal mangodis

    For the moong dal mangodis
  1. Clean, wash and soak the moong dal for 6 to 8 hours. Drain and keep aside.
  2. Grind the moong dal to a smooth paste without using any water.
  3. Add the asafoetida and ginger-green chili paste and mix well.
  4. Put the mixture in a piping bag fitted with plain nozzle and pipe out small dots on a greased thali.
  5. Keep the mangodis in the sun for 2 days or until the mangodis dry out completely.
  6. Store in an air-tight container and use as required.

How to proceed

    How to proceed
  1. Add salt and ½ tsp turmeric powder to the fenugreek leaves and keep aside for 5 minutes. Squeeze out all the water and wash the fenugreek leaves very well. Keep aside.
  2. Heat the oil in a pressure cooker, add the cumin seeds and fry till the seeds crackle.
  3. Add the ginger-green chilli paste and stir for a few seconds.
  4. Add the mangodis and sauté for one minute.
  5. Add ¼ cup of water and simmer for a couple of minutes.
  6. Add the fenugreek leaves and sauté for 5 to 7 minutes over a slow flame sprinkling water if the mixture starts burning.
  7. Add the coriander powder, milk, curds, sugar, remaining ½ tsp of turmeric powder, salt and ½ cup of water and bring to a boil while stirring continuously.
  8. Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked.
  9. Serve hot.
Nutrient values (Abbrv) per serving
Energy264 cal
Protein16 g
Carbohydrates38.3 g
Fiber5.3 g
Fat5.2 g
Cholesterol0 mg
Sodium45.8 mg
Click here to view calories for Methi Mangodi

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