Moong Dal Mangodi


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Mangodis are made with seasoned moong dal paste. Shaped like small rounds or thin strands they are sun-dried and stored for use throughout the year. Mangodis are often used to rustle up several tasty and mouth-watering recipes.


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Preparation Time: 2 to 3 days.
Cooking Time: Nil.
Makes 1 cup.
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Ingredients

Method
  1. Clean, wash and soak the moong dal for 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. strore in an air-tight container.
  7. Use as required.

Tips
  1. You can also pipe the moong dal mixture through a 'chakli' or a thick 'sev' press.
  2. Urad dal (split black lentils) can be used instead of moong dal for the above recipe.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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Love good recipesApril 16, 2013

Used in a lot of Rajasthani recipes.

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Reviewed April 16, 2013by Love good recipes

Used in a lot of Rajasthani recipes.

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