Methi Mangodi


by
Methi Mangodi


Added to 56 cookbooks   This recipe has been viewed 11151 times

Substitute dairy products with low fat versions and go easy on the oil for a healthy version of this classic Rajasthani specialty.

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Methi Mangodi recipe - How to make Methi Mangodi

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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Ingredients

1 bunch chopped fenugreek (methi)
1/2 cup crushed Moong Dal Mangodi
1 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1 tsp coriander (dhania) powder
1/2 cup low fat milk
1/2 cup low fat curds (dahi)
1 tsp sugar
1 tbsp oil
salt to taste

For the moong dal mangodis (Makes 1 cup approx.)
1 cup yellow moong dal (split yellow gram)
1/2 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
oil for greasing
Method
    Main Procedure

For the moong dal mangodis

    For the moong dal mangodis
  1. Clean, wash and soak the moong dal 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. Store in an air-tight container and use as required.

How to proceed

    How to proceed
  1. Add salt and ½ tsp turmeric powder to the fenugreek leaves and keep aside for 5 minutes. Squeeze out all the water and wash the fenugreek leaves very well. Keep aside.
  2. Heat the oil in a pressure cooker, add the cumin seeds and fry till the seeds crackle.
  3. Add the ginger-green chilli paste and stir for a few seconds.
  4. Add the mangodis and sauté for one minute.
  5. Add ¼ cup of water and simmer for a couple of minutes.
  6. Add the fenugreek leaves and sauté for 5 to 7 minutes over a slow flame sprinkling water if the mixture starts burning.
  7. Add the coriander powder, milk, curds, sugar, remaining ½ tsp of turmeric powder, salt and ½ cup of water and bring to a boil while stirring continuously.
  8. Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked.
  9. Serve hot.
Accompaniments

Ghee Rice Recipe, How To Make Ghee Rice 
Phulka Recipe, Indian Chapati Recipe 
Spinach Stuffed Parathas 

Nutrient values (Abbrv) per serving
Energy264 cal
Protein16 g
Carbohydrates38.3 g
Fiber5.3 g
Fat5.2 g
Cholesterol0 mg
Sodium45.8 mg

RECIPE SOURCE : Healthy SubzisBuy this cookbook

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