Mangauchi ki Subzi

Posted

June 23, 2015


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Soft, Spongy melt-in-the mouth Moong Dal Pakoris in a thin spicy tomato base curry..another childhood fav! You can fry the pakoris and freeze/ refrigerate ahead of time!

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Method:
Soak moong ki dhuli daal overnight.

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Grind to a paste along with ginger and green chillies using very little water. Whip the dal by hand beater till fluffy…almost like a cake batter.
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Drop small balls into hot oil.

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Deep fry on medium high heat

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You now have the mangauchis ready! If you like you can also soak them in warm salted water to soak off some oil at this stage.

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Next heat a little ghee, add hing, jeera minced ginger and green chilli. Add crushed tomato, salt, haldi , red chili pwdr, dhania pwdr and cook till the tomato reduces a little and the raw taste of the tomato disappears. Add enough water to make a really thin gravy and simmer for 3-4 minutes. Stir in 2 tbsp yoghurt, stirring constantly to avoid curdling! Cook for another 2-3 minutes.

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Now add the mangauchis and simmer for 3-4 minutes….till they absorb the thin gravy. Sprinkle with chopped dhania… Serve with hot Paranthe / jeera rice!

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Mangauchi ki Sabzi…reinvented, with the help of my Appe Pan!
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The traditional version of this Sabzi, uses deep fried moong dal pakoris because of which I would shy away from making it too often! So I decided to try this new no-fry method…And the results were quite fabulous! 🙂

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