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Winter is the season to indulge in warm, hearty dishes, and mangodi fits perfectly into this narrative. A staple in Rajasthani cuisine, mangodi refers to sun-dried lentil dumplings typically made from moong dal. The lentils are soaked, ground into a thick paste, and shaped into small nuggets before being dried in the sun. These little nuggets are packed with flavour and nutrition, offering an excellent alternative to fresh vegetables during winter when they may be scarce.
Video Credits: Sanjeev Kapoor Khazana
Mangodi can be used to prepare a variety of dishes, ranging from curries and stir-fries to dal preparations. This article will take you through some of the most beloved mangodi recipes, each showcasing the versatility of this unique ingredient. Whether paired with spices, leafy greens, or potatoes, mangodi dishes are sure to bring warmth and comfort to your dining table this winter.
Rajasthani Methi Mangodi Sabzi
Methi mangodi sabzi is a quintessential winter dish combining the bitterness of fresh fenugreek leaves (methi) with the savoury crunch of fried mangodi. To prepare this dish, start by frying mangodis in a little oil until they turn golden and crispy. Set them aside. In a pan, sauté chopped methi leaves with onions, tomatoes, and a blend of spices like turmeric, red chilli powder, and coriander powder. Add the fried mangodis and cook until they absorb the flavours of the masala. This sabzi pairs beautifully with hot rotis or bajra rotlas, making it a perfect meal for chilly days.
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Moong Dal Mangodi
Moong dal mangodi is the classic version of mangodi, made using moong dal. The preparation process involves soaking moong dal, grinding it into a paste, and shaping small nuggets, which are then sun-dried. These mangodis can be used in various dishes. For a simple preparation, fry the mangodis and cook them in a curry made with onions, tomatoes, and yoghurt. This curry has a creamy texture and a rich flavour, perfect for pairing with steamed rice or jeera pulao. Moong Dal Mangodi is not just delicious but also packed with protein, making it a nutritious addition to your winter meals.
Palak Mangodi Sabzi
Adding spinach (palak) to mangodi elevates its nutritional profile and gives the dish a vibrant green hue. To make Palak Mangodi Sabzi, fry the mangodis until crispy. In a separate pan, sauté garlic, ginger, and green chillies in oil. Add chopped spinach and let it wilt. Introduce the fried mangodis along with spices such as cumin, turmeric, and garam masala. Simmer the mixture with a little water until the mangodis soak up the flavours. This dish is a great way to include greens in your diet while enjoying the hearty texture of mangodi. Serve it with chapatis or parathas for a wholesome meal.
Image Credits: Wikimedia Commons
Aloo Mangodi Sabzi
Aloo mangodi sabzi is a comforting dish that combines the soft, starchy goodness of potatoes with the crispy texture of mangodis. To prepare, start by frying mangodis until golden brown. In a pan, heat oil and sauté onions, ginger, and garlic. Add chopped potatoes and spices like turmeric, cumin, and red chilli powder. Once the potatoes are halfway cooked, add the fried mangodis and a splash of water. Cover and cook until the potatoes are tender and the mangodis are infused with the spices. This dish pairs wonderfully with puris or steamed rice, making it a favourite during winter family meals.
Mangodi Ki Dal
Mangodi ki dal is a comforting and nutritious dish that showcases the versatility of mangodi. To prepare, cook the mangodis with a blend of lentils such as toor dal or moong dal. Fry the mangodis lightly to enhance their flavour before adding them to the dal. In a pressure cooker, combine the lentils, fried mangodis, and water along with turmeric and salt. Cook until the lentils and mangodis are tender. Prepare a tempering of mustard seeds, curry leaves, garlic, and dried red chillies in ghee, and pour it over the dal. This hearty dish is best served with hot steamed rice and a dollop of ghee for a soul-warming winter meal.
