Papad Mangodi ki Subji Mangodis are made with seasoned moong dal paste. Shaped like small rounds or thin strands they are sun-dried and stored for use throughout the year. The intense desert sun helps to dry them rather quickly. Nowadays, they are also available at most provision stores. Ingredients 1 cup Moong Dal Mangodi 4 large sized raw urad dal papads, torn into small pieces 1 cup curds (dahi) 2 tsp chilli powder 4 tsp coriander (dhania) powder 1 tsp dried mango powder (amchur) 1/4 tsp turmeric powder (haldi) 1 tsp cumin seeds (jeera) 1/2 tsp mustard seeds ( rai / sarson) a pinch of asafoetida (hing) 2 tsp ginger-green chilli paste 4 tbsp oil salt to taste Method Crush the mangodis coarsely using a mortar and pestle. Heat 2 tablespoons of oil in a pressure cooker, add the crushed mangodis and sauté for 2 to 3 minutes. Add 1 cup of water and pressure cook for 3 to 4 whistles until the mangodis are soft. Keep aside. In a bowl, combine the curds, chilli powder, coriander powder, amchur and turmeric powder and whisk well. Heat the remaining oil in a pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste and sauté for a few seconds. Add the curd mixture and salt and cook over a slow flame, while stirring continuously. Bring to a boil. Add the mangodis (along with the water in which they were cooked) and papads and simmer for about 4 to 5 minutes. Serve hot.
Posted on: Wed, 17 Dec 2014 06:57:48 +0000
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