by Tarla Dalal
Added to 55 cookbooks
This recipe has been viewed 10812 times
Substitute dairy products with low fat versions and go easy on the oil for a healthy version of this classic Rajasthani specialty.
- Clean, wash and soak the moong dal for 6 to 8 hours. Drain and keep aside.
- Grind the moong dal to a smooth paste without using any water.
- Add the asafoetida and ginger-green chili paste and mix well.
- Put the mixture in a piping bag fitted with plain nozzle and pipe out small dots on a greased thali.
- Keep the mangodis in the sun for 2 days or until the mangodis dry out completely.
- Store in an air-tight container and use as required.
- 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.
- Heat the oil in a pressure cooker, add the cumin seeds and fry till the seeds crackle.
- Add the ginger-green chilli paste and stir for a few seconds.
- Add the mangodis and sauté for one minute.
- Add ¼ cup of water and simmer for a couple of minutes.
- Add the fenugreek leaves and sauté for 5 to 7 minutes over a slow flame sprinkling water if the mixture starts burning.
- 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.
- Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked.
- Serve hot.
Nutrient values (Abbrv) per serving
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