Mangodi ki sabzi
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Sun-dried moong dal dumplings fried and cooked in a tomato gravy, often with potatoes.
Region: RajasthanOccasion: Everyday lunchTime: 35 minServes: 4Vegan
Ingredients
- 1 cup moong dal mangodi (sun-dried dumplings)
- 2 tbsp oil
- 1 potato, cubed (optional)
- 1 tsp cumin seeds
- A pinch of hing
- 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
- Fry the mangodi in the oil until light brown. Remove and keep aside.
- In the same oil, add cumin and hing, then the potato, and fry 2 minutes.
- Add the tomato purée, ginger and powdered spices. Cook until the oil separates.
- Add the mangodi, salt and 2 cups water. Cover and simmer 15 minutes until the mangodi and potato are soft.
- Finish with garam masala and coriander. Serve with roti.
History
Women in Rajasthan make mangodi in summer by dropping dal batter in small blobs on cloth and drying them in the sun, to use through the year.
Significance
Mangodi stand in for fresh vegetables in the dry months and show the desert habit of preserving food.