Moth daal, Turkish gram or Matki makes the most flavourful Mangodi. An ancient recipe of our Grand mothers, to preserve daals like moong and moth through out the year, espcially in the absence of refrigeration in the olden days.
Mangodis are pastes of these daals, dried in forms of dumpling and stored for later use. Such dishes add flavour, texture and nutrition to the Indian plate. Mangodis are ancient Indian "plant-based" protiens, which are hugely trending now.
Our recipe is an quick 5 minute one. A typical Marwari way of making Mangodi, sans any fresh veggies like tomato, onion, green chillies, ginger or garlic. Rajathani food has many such recipes which were conjured to add magic to meals with limited resources, Rajasthan being arid & dry desert area.
- 1/3 cup Moth Mangodi
- 2 cups warm water
- 1 tsp Ghee
- 1 tsp oil
- 1 Bay leaf
- 1 Dry red chilli
- 1 Green cardamom
- 4 cloves (laung)
- 1/2 tsp Jeera
- pinch of Kabuli Hing
- 1/4 tsp Haldi
- 1 tsp Reshampatti Red chilli powder
- 1/2 tsp Dhania powder
- 1 tsp Pink Himalayan salt
- 1/4 Amchoor
- pinch of OFG's Garam masala
- 2 tsp fresh corriander
- In hot pan, add Ghee and fry the Moth Mangodi for half a minute on medium high flame till golden in color.
- Add 1 cup of water and boil till soft for approx 1 minute
- Remove and keep aside
- Add oil back to the same pan and add Bay leaf, Dry red chilli, Green cardamom & cloves (laung). Fry for 15 seconds.
- Add hing, jeera and fry for 5 seconds.
- Add Haldi and Red chilli powder, cook for 2 seconds and add the Moth Mangodi and dry fry for about 45 seconds
- Add warm water and let it boil for a minute.
- Cook for 30 seconds and add Pink HImalayan salt, amchoor.
- Add pinch of garam masala and top with fresh Dhania leaves.
- Serve hot with Phulka or rice.