Mangodi sabzi is a vegetable curry made with deep fried moong dal dumplings in a tangy tomato-yogurt gravy. Traditional Indian recipe from the desert state of Rajasthan
Soak the moong dal in 2 cups hot water for about 30-40 mins.
Drain and put the dal along with asafoetida and salt in the mixer jar. Blend to a smooth paste. Add a little water as required for grinding. Don’t add a lot of water otherwise it won’t form dumplings.
Heat oil in a small deep pot. Add spoonfuls of lentil paste and deep fry until golden.
Remove on an absorbent kitchen towel.
Heat oil in another pan. Once the oil is hot, add the chopped onions and green chillies. Reserve some green chilli for garnish.
Sauté for a minute and then add the ginger-garlic paste. Cook for 2-3 minutes till the onions start to soften. Add the tomatoes and all the spices. Mix well and cook covered for 5 mins.
Add the whisked yoghurt and about 1 cup water. Stir until there is a boil. Reduce heat and cook until you get the desired consistency of the gravy. Remove from heat and using a hand blender, blend the gravy together.
Add the fried dumplings and cook covered for another 5 mins. You may also keep some of the dumplings as is to serve on the side.
Garnish with green chillies and serve hot with paranthas or rice.
Notes
You can also use red lentils or whole green mung dal for the dumplings. Any lentil of your choice will work, just remember some lentils may need longer soaking time.
I make my own ginger-garlic paste using equal amounts of ginger and garlic.