Dal Mangodi Ki Sabzi

size close up shot of mangodi ki sabzi in a kadhai

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5 from 1 vote

Learn to make traditional dal mangodi ki sabzi, a flavourful vegetarian curry without onion and garlic.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 143kcal

Author: Hina Gujral

Equipment

Mixer Grinder
Mixing Bowl
Heavy Bottom Kadhai

Ingredients

Ingredients For Mangodi

½ Cup yellow moong dal
a pinch of asafoetida
½ teaspoon turmeric powder
½ teaspoon red chili powder
⅓ teaspoon salt or to taste
1 green chilli (optional)
½ inch ginger, chopped
Oil to deep-fry the mangodi

Ingredients For Curry

1 tablespoon vegetable refined oil
1 teaspoon cumin seeds
½ inch ginger, grated
¼ teaspoon hing (asafoetida)
2 small size tomato, chopped
½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon salt or to taste
3 Cup water
handful of fresh coriander leaves, chopped

Instructions

To make the moong dal pakodi, wash and soak the moong dal in water for 4 - 5 hours.
Next, drain all the water. Grind it to a smooth paste without using water, along with ginger, green chilli, and asafoetida. Dal Paste should be thick and smooth.
Season it with salt, turmeric, and a tiny bit of chilli powder. Whisk till it is light and fluffy.
Heat oil in a deep-frying pan over medium flame. Once the oil is hot enough, drop tiny grape size portion of lentil paste in the oil. Make sure there is enough space between each pakodi to turn. Maintain the heat at medium-high. Turn the fritters once crisp from one side. Fry over medium heat till they are crisp, golden, and cooked from the inside.
Transfer the mangodi to a plate lined with paper towel. Similarly, prepare the moong dal pakodi with the remaining batter.
To make the curry, grind tomatoes to a coarse paste in food processor or blender.
Heat oil in a kadhai. Add cumin, asafoetida, and ginger. Fry for a minute to release their aroma.
Add cumin and hing. Fry for a minute. Add grated ginger and stir.
Add tomato paste followed by spices and salt. Saute over low heat till oil separates from the masala.
Add water. Stir to combine. Let the curry come to a boil. Reduce the heat. Let it simmer over low heat, covered for 5 – 6 minutes.
Add the fried mangodi to the simmering curry. Let the curry simmer for another 5 minutes. You will notice mangodi are getting double in size and absorbing the liquid.
Turn off the heat. Add chopped fresh coriander. Cover the pan with the lid and let the curry sit this way till ready to serve.
Serve Pakodi Ki Sabzi with Phulka for lunch/dinner.

Notes

Do not add water while grinding the moong dal. You need thick batter to make mangodi.
After adding mangodi to the curry, do not simmer it for too long.

Nutrition