Mangori Palak Ki Kadhi

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 🙂
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

Safed Kadhi


  1. 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

  2. Hi Ruchi, wont the kadhi split if we cook it for 1 1/2 hours?

  3. 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.