Papad Mangodi ki Subzi
by Tarla Dalal
Added to 125 cookbooks
This recipe has been viewed 62933 times
What a match – moong dal mangodi and urad dal papads! When this wholesome and tasty combo meets tangy curds and an assortment of spice powders, you get a spicy, tongue-tickling subzi. A simple tempering of mustard and cumin seeds imparts an irresistible aroma to the Papad Mangodi ki Subzi. Add the papad only towards the end as it will soften quickly.
- Combine the curds, chilli powder, coriander powder, dried mango powder, turmeric powder and 1 cup of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat 1 tbsp of oil in a pressure cooker, add the coarsely crushed mangodis and sauté on a medium flame for 2 to 3 minutes.
- Add 1 cup of water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the remaining 1 tbsp of oil in a deep non-stick pan, add the cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for a few seconds.
- Remove from the flame, add the curds mixture, cooked mangodi and salt and mix well.
- Switch on the flame and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the papad, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||147.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.5 mg|
|Folic Acid||2.8 mcg|
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