Instant Moong dal Mangodi Sabzi – Steamed Moong dal Mangodi

    instant moong dal mangodi sabzi

    Steamed Moong Dal Vadi Recipe – Steamed mangodi recipe – Instant Mangodi Sabzi

    Instant Moong dal vadi is a quick recipe for making authentic vadis by steaming. These steamed and instant moong dal mangodis can be used for making any dry stir fried sabzi or any curry with gravy. These vadis can be prepared very easily and mangodi sabzi is a specialty of Rajasthan. Moong dal mangodi is nothing but a pakoda or vadi like snack prepared with soaked moong dal batter mixed with some spices.

    Authentically, the moong dal batter is piped as small chunks, sun dried and then preserved in airtight containers for later use. These vadis are then deep fried and added to any dishes like lentils, stir fried sabzi and even in pulao. But today we have an instant and easy method for making the vadis in steam. Mangodis are not only handy but also taste super-tasty and devouring. So, try out this simple recipe with step-by-step instructions for making curry with steamed mangodis. Enjoy!

    Directions

    Getting ready:

    Rinse the moong dal and soak in water. After this drain out the water and ground it coarsely.

    mangodi sabziMaking:

    Add some salt in dal and whisk for 2 to 3 minutes. The dal will get fluffy.

    moong dal mangodi sabzi

    Take water in a vessel and place it on flame to simmer.

    moong dal mangodi sabzi

    Place another small vessel inside this vessel and fill it water and place it on flame to simmer.

    moong dal mangodi sabzi

    Cover the sieve with a wet muslin cloth.

    moong dal mangodi sabzi

    Pinch small portion from the dough and make small vadis and place them on the plate.

    moong dal mangodi sabzi

    Keep the vadis at some distance. Cover the entire sieve with vadis. Now place this sieve over the vessel kept inside and cover. Let them simmer for 10 to 12 minutes on medium flame.

    mangodi sabzi

    Meanwhile, heat some oil in a wok or pan.

    mangodi sabzi

    When the oil is hot, add cumin seeds, asafoetida, turmeric powder, coriander powder, tomato-green chilly-ginger paste and 2 tsp lentil paste. Mix everything really well. Saute the masala until oil starts leaving its edges. Then add red chilly powder to the masala.

    mangodi sabzi

    Check the mangodis. Mangodis are cooked through, now let them cool down a little. Separate them from the cloth and place them on a bowl. Likewise prepare vadis from the rest of the batter as well.

    mangodi sabzi

    Masala is ready as well, add 2 cups of water, garam masala and salt to it. Let it simmer.

    mangodi sabzi

    When you see gentle boil in the gravy, drop the steamed vadis and some coriander to it. Let the vadis simmer in gravy for 3 to 4 minutes so that they absorb the spices well.

    mangodi sabzi

    Mangodi curry is now ready, transfer it to a bowl and garnish with some coriander sprigs.

    mangodi sabziServing:

    Serve this steaming hot and sumptuous moong dal mangodi sabzi with chapatti, parantha or rice and relish eating.

    For making Stir Fried Sabzi

    Oil – 1 to 2 tbsp
    Cumin seeds – ¼ tsp
    Asafoetida – 1 pinch
    Ginger – ½ inch piece (grated)
    Coriander powder – ½ tsp
    Red chilly powder – less than ½ tsp
    Salt – less than ¼ tsp or to taste
    Dry Mango powder – less than ¼ tsp
    Green coriander – 1 to 2 tbsp

    Directions

    Making:

    1. Heat 1 to 2 tbsp oil in a wok or pan. When the oil is hot, splutter cumin seeds and asafoetida.

    mangodi sabzi

    After the seeds crackle, add grated ginger, coriander powder and steamed vadis. Saute for a while. Then add salt, red chilly powder, dry mango powder and some green coriander to the wok. Mix everything really well. Stir constantly and sauté the vadis for 1 to 2 minutes so that the vadis are coated well with the masala.

    mangodi sabzi

    Stir fried mangodi is ready, turn off the flame and transfer the vadis to a serving bowl.

    mangodi sabziServing:

    Steamed moong dal mangodi sabzi in gravy and stir fried mangodi .i.e. snacks is now ready. Serve this sabzi with chapatti, parantha, naan or rice and serve the dry stir fried mangodis as snack with a steaming tea or coffee.

    Suggestions:

    • Don’t add water while grinding the lentil.
    • Whisk the dal really well until it gets fluffy to get soft and perfect vadis.
    • For 4 members
    • Time – 50 minutes
    Instant Moong dal Mangodi Sabzi – Steamed Moong dal Mangodiinstant moong dal mangodi sabzi
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Moong dal – 1 cup
    • Salt – ¼ tsp (mix in lentil)
    • Tomatoes – 4
    • Green chilly – 2
    • Ginger – ½ inch piece
    • Oil – 3 to 4 tbsp
    • Green coriander – 3 to 4 tbsp
    • Coriander powder – 1 tsp
    • Garam masala – ¼ tsp
    • Red chilly powder – ¼ tsp
    • Cumin seeds – ¼ tsp
    • Asafoetida – 1 pinch
    • Salt – 1 tsp or to taste
    Instructions
    1. Rinse the moong dal and soak in water. After this drain out the water and ground it coarsely.
    2. Add some salt in dal and whisk for 2 to 3 minutes. The dal will get fluffy.
    3. Take water in a vessel and place it on flame to simmer.
    4. Place another small vessel inside this vessel and fill it water and place it on flame to simmer.
    5. Cover the sieve with a wet muslin cloth.
    6. Pinch small portion from the dough and make small vadis and place them on the plate.
    7. Keep the vadis at some distance. Cover the entire sieve with vadis.
    8. Now place this sieve over the vessel kept inside and cover. Let them simmer for 10 to 12 minutes on medium flame.
    9. Meanwhile, heat some oil in a wok or pan.
    10. When the oil is hot, add cumin seeds, asafoetida, turmeric powder, coriander powder, tomato-green chilly-ginger paste and 2 tsp lentil paste. Mix everything really well.
    11. Saute the masala until oil starts leaving its edges. Then add red chilly powder to the masala.
    12. Check the mangodis. Mangodis are cooked through, now let them cool down a little.
    13. Separate them from the cloth and place them on a bowl. Likewise prepare vadis from the rest of the batter as well.
    14. Masala is ready as well, add 2 cups of water, garam masala and salt to it. Let it simmer.
    15. When you see gentle boil in the gravy, drop the steamed vadis and some coriander to it.
    16. Let the vadis simmer in gravy for 3 to 4 minutes so that they absorb the spices well.
    17. Mangodi curry is now ready, transfer it to a bowl and garnish with some coriander sprigs.
    18. Serve this steaming hot and sumptuous moong dal mangodi sabzi with chapatti, parantha or rice and relish eating.

     

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