Papad Mangodi ki Subji

by Tarla Dalal

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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. The intense desert sun helps to dry them rather quickly. Nowadays, they are also available at most provision stores. In the past, all the womenfolk got together for the day to make these mangodis or papads and also catch up on their gossip. This tradition still exists in rural India and some enterprising women have also made a small industry of making both mangodis and papads. This recipe uses both these ingredients to make a tongue tickling dish that can be made in a jiffy and enjoyed with steamed rice or parathas.

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Preparation Time: 5 mins.
Cooking Time: 25 mins.
Serves 4.
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Ingredients

1 cup Moong Dal Mangodi
4 large sized raw urad dal papads, torn into small pieces
1 cup curds (dahi)
2 tsp chilli powder
4 tsp coriander (dhania) powder
1 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
2 tsp ginger-green chilli paste
4 tbsp oil
salt to taste

Method

Crush the mangodis coarsely using a mortar and pestle.
Heat 2 tablespoons of oil in a pressure cooker, add the crushed mangodis and sauté for 2 to 3 minutes. Add 1 cup of water and pressure cook for 3 to 4 whistles until the mangodis are soft. Keep aside.
In a bowl, combine the curds, chilli powder, coriander powder, amchur and turmeric powder and whisk well.
Heat the remaining oil in a pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste and sauté for a few seconds.
Add the curd mixture and salt and cook over a slow flame, while stirring continuously. Bring to a boil.
Add the mangodis (along with the water in which they were cooked) and papads and simmer for about 4 to 5 minutes.
Serve hot.

RECIPE SOURCE : Rajasthani Cookbook