Mungodi ki sabzi
AI-drafted · awaiting admin review
Sun-dried moong dal dumplings cooked in a spicy tomato gravy, a pantry dish of Bundelkhand homes.
Region: Madhya Pradesh (Bundelkhand: Sagar, Chhatarpur, Tikamgarh, Damoh)Occasion: Everyday meal; seasons when vegetables are scarceTime: 40 min (mungodi made in advance)Serves: 4Vegan
Ingredients
- 1 cup dried mungodi (moong dal badi)
- 2 tbsp mustard oil
- 1 tsp cumin
- A pinch of hing
- 1 onion, chopped (optional)
- 2 tomatoes, puréed
- 1 tsp ginger paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp garam masala
- Salt to taste
- Chopped coriander
Method
- Heat the oil and fry the mungodi on low heat until golden and fragrant. Lift them out.
- In the same oil add cumin, hing and the onion if using, and fry until soft.
- Add ginger, the tomato purée and spice powders and cook until the oil separates.
- Add 2½ cups hot water and salt and bring to a boil.
- Add the fried mungodi, cover and simmer for 15 minutes until they swell and soften.
- Finish with garam masala and coriander and serve with roti or rice.
History
To make mungodi, women grind soaked moong dal, pipe small drops onto cloth and dry them in the sun for several days, usually in summer, and store them for the year.
Significance
Making mungodi is often a shared task among women of a household or neighbourhood, and they are also given as gifts and sold at local markets.