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!
Method:
Soak moong ki dhuli daal overnight.
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.
Drop small balls into hot oil.
Deep fry on medium high heat
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.
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.
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!
Mangauchi ki Sabzi…reinvented, with the help of my Appe Pan!
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! 🙂