Mangodi Ki Sabzi (Dried Lentil Dumplings Curry - Rajasthani style)

          This yummy Rajasthani style Mangodi Curry along with rice or chapati will make for a great weekend meal with your loved ones. It is so simple and an easy recipe - so satisfying and a real comfort food. Mangodi (dried lentil dumplings) comes in handy when we run out of any veggies. So check the quick step by step pictorial recipe to prepare this traditional veg. delicacy.

          Rajasthani cuisine comprises of both veg. and non-veg. that are spicy and rich. At the same time you will find the vegetarian recipes that are so simple and without any use of onion or garlic. They are flavored with the most basic seasonings. Yet they come out real yummy and lip smacking. 

          Due to the harsh climate the locals depend on mangodi, papad, besan and few veggies that are sun-dried for later use. So do try this amazing mangodi curry and you will not be disappointed that such a simple dish can be so full of flavors. 

• 1/2 cup mangodi / vadi (dried lentil dumplings)
• 1/4 cup green peas (I used frozen ones)
• 2-3 tbsp. ghee / oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tps. cumin powder
• salt to taste
• 2-3 tomatoes, pureed
• 1/2 tsp. garam masala powder
• 1/2 tsp. kasuri methi crushed
• 2 tbsp. coriander leaves, chopped

          Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain and pressure cook them in 1 cup water for 2-3 whistles.

          Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Add the ginger and green chilies. Sauté for a minute.

          Add all the dry spices and mix well. Then add the tomato puree and simmer, covered till the oil floats on the top.

          Add the boiled mangodi and peas. Adjust water accordingly. Cover and simmer for 4-5 minutes on a low flame. 

          When done, add the garam masala powder and kasuri methi. Give it a stir and switch off the flame. 

          Garnish with coriander leaves and serve with plain steamed rice, jeera rice, chapati, paratha, etc. 

                      Heat ghee / oil & fry mangodi till light golden. Drain & pressure cook 
                      in 1 cup water for 2-3 whistles.

                     Temper same oil with cumin seeds & asafoetida. Sauté few seconds. Add
                     ginger & green chilies. Sauté for a minute.

                       Add all the dry spices and mix well. 

                      Add tomato puree & simmer, covered till the oil floats on top.

                      Add boiled mangodi & peas. Adjust water accordingly. Cover & simmer 
                       for 4-5 minutes on a low flame. 

                 
                     When done, add garam masala powder & kasuri methi. Give it a stir
                     and switch off the flame. 

                       Garnish with coriander leaves.

                              Serve with plain steamed rice, jeera rice, chapati, paratha, etc.