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Methi Mangodi

Methi Mangodi
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Substitute dairy products with low fat versions and go easy on the oil for a healthy version of this classic Rajasthani specialty.
  • 1 bunch chopped fenugreek (methi)
  • ½ cup crushed Moong Dal Mangodi
  • 1 tsp turmeric powder (haldi)
  • ½ tsp cumin seeds (jeera)
  • 2 tsp ginger-green chilli paste
  • 1 tsp coriander (dhania) powder
  • ½ cup low fat milk
  • ½ cup low fat curds (dahi)
  • 1 tsp sugar
  • 1 tbsp oil
  • salt to taste
  • For the moong dal mangodis (Makes 1 cup approx.)
  • 1 cup yellow moong dal (split yellow gram)
  • ½ tsp asafoetida (hing)
  • 2 tsp ginger-green chilli paste
  • oil for greasing
  1. For the moong dal mangodis
  2. Clean, wash and soak the moong dal for 6 to 8 hours. Drain and keep aside.
  3. Grind the moong dal to a smooth paste without using any water.
  4. Add the asafoetida and ginger-green chili paste and mix well.
  5. Put the mixture in a piping bag fitted with plain nozzle and pipe out small dots on a greased thali.
  6. Keep the mangodis in the sun for 2 days or until the mangodis dry out completely.
  7. Store in an air-tight container and use as required.
  8. How to proceed:
  9. 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.
  10. Heat the oil in a pressure cooker, add the cumin seeds and fry till the seeds crackle.
  11. Add the ginger-green chilli paste and stir for a few seconds.
  12. Add the mangodis and sauté for one minute.
  13. Add ¼ cup of water and simmer for a couple of minutes.
  14. Add the fenugreek leaves and sauté for 5 to 7 minutes over a slow flame sprinkling water if the mixture starts burning.
  15. 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.
  16. Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked.
  17. Serve hot.
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