Mangori Palak ki Kadhi!
A unique healthy spinach kadhi with no ginger, garlic, onion or pakoris…. Yet is sure to delight! The moong dal badis/mangoris add delicious texture and flavor that makes it a personal fav! This is especially for those days…when I’m in a mood to treat myself 🙂
Method:
Heat a tbsp of olive oil/ghee, and shallow fry about 1/2 cup moong ki daal ki badiyan(also called mangori) and keep aside. Now add 1/3 tsp ajwain and 1/3 tsp methi daana along with 2-3 dry red chillies to the ghee and cook for a few seconds.
Add 2 cups of very sour yoghurt(you can add salt in the yoghurt and keep overnight) which has been blended with 4 heaped tbsp besan, salt, haldi and about 6-8 cups of water. Cook on medium high stirring intermittently till first boil.
After the first boil, add the shallow fried badian/mangori and some finely chopped spinach (about 1 1/2 cup) and cook on low flame for at least 11/2 hour or till desired thickness is reached.
Now give tadka with ghee, hing, jeera & lal mirch…and serve with hot rice!
Other related recipes…
My great Grandmom’s Pakora-wali Kadhi
hi Ruchi, dis looks so yumm ! also could u also help me with ur recipe of that baingan that u have served along wid dis kadhi. thank u
Look for Saunfia baingan on the blog!
Hi Ruchi, wont the kadhi split if we cook it for 1 1/2 hours?
No it doesn’t…infact it becomes extra smooth!!
what’s mangori? I’ve never heard of it and not sure where to get it. The recipe sounds delicious!
It’s made by soaking moong dal overnight. Next day grind, whip dal batter till light n frothy…drop small spoonfuls on greased plastic sheet and sun/air dry. Once dry store in an air tight container and then use.