Methi Mangodi


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Mangodis are sun-dried grape sized dumplings made from soaked and ground moong dal or sometimes from urad dal. Due to scarcity of vegetables, the ingenious Rajasthanis use different forms of pulses to whip up healthy and tasty meals. Mangodis or moong dal badis are often used to rustle up several tasty and mouth-watering recipes. Fenugreek tossed mangodis is one such delightful recipe. Serve this subji with hot phulkas and a spicy mango pickle.

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Serves 4.
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Ingredients

Method
  1. Add salt and ½ teaspoon turmeric powder to the methi leaves and keep aside for 5 minutes. Squeeze out all the water and wash the methi leaves very well. Keep aside.
  2. Heat the oil in a pressure cooker and add the cumin seeds.
  3. When the seeds crackle, add the ginger-green chilli paste and stir for a few seconds.
  4. Add the mangodi and sauté for 2 to 3 minutes.
  5. Add the methi and sauté for 5 to 7 minutes over a slow flame.
  6. Add the coriander powder, milk, curds, sugar, ½ teaspoon of turmeric powder, salt and ½ cup of water and bring to a boil while stirring continuously.
  7. Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked.
  8. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Methi Mangodi
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 Reviewed By
Foodie #618511October 14, 2014

Mangodi and methi makes a great combo.. The subzi is slightly bitter.. but it is only because of the natural taste of the methi.. You must give it a try if you wish to try something new with methi..

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Reviewed October 14, 2014by Foodie #618511

Mangodi and methi makes a great combo.. The subzi is slightly bitter.. but it is only because of the natural taste of the methi.. You must give it a try if you wish to try something new with methi..

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