Moong Dal Mangodi
by Tarla Dalal
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Moong Dal Mangodi is a pakoda or wadi like snack made with a batter of soaked and spiced moong dal. The batter is piped out as small pieces, sun-dried and preserved in airtight containers.
On cold winter days in dessert regions like Rajasthan when fresh veggies might not be available, these tasty and nutrient-packed mangodis are deep-fried and added to dishes like dals, pulaos and even subzis like Mangodi ki Dal , Palak Mangodi , Papad Mangodi ki Subzi and Methi Mangodi . Mangodis are not only handy but also super-tasty!
- Clean, wash and soak the moong dal for 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.
- Strore in an air-tight container.
- Use as required.
- You can also pipe the moong dal mixture through a 'chakli' or a thick 'sev' press.
- Urad dal (split black lentils) can be used instead of moong dal for the above recipe.
Nutrient values per serving
|Vitamin A||130.3 mcg|
|Vitamin B1||0.8 mg|
|Vitamin B2||0.4 mg|
|Vitamin B3||4.2 mg|
|Vitamin C||0 mg|
|Folic Acid||243.6 mcg|
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