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METHI MANGODI |
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Mangodis are
sun-dried grape sized dumplings made from soaked and ground
moong dal or sometimes from urad dal. Due to scarcity of
vegetables, the ingenious Rajasthanis use different forms of
pulses to whip up healthy and tasty meals. Mangodis or moong
dal badis are often used to rustle up several tasty and
mouth-watering recipes.
Fenugreek tossed mangodis is one such delightful recipe.
Serve this subji with hot phulkas and a spicy mango pickle.
Preparation Time : 10 mins.
Cooking Time : 25 mins.
Serves 4. |
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Other ingredients |
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1 bunch methi leaves (fenugreek
leaves), chopped
1/2 cup moong dal mangodi, crushed
1 teaspoon turmeric powder (haldi)
1/2 teaspoon cumin seeds (jeera)
2 teaspoons ginger-green chilli paste
1 teaspoon coriander (dhania) powder
1/2 cup milk
1/2 cup curds, beaten
1 teaspoon sugar
4 tablespoons oil
salt to taste |
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BLOG YOUR COMMENT |
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Vegetables are an integral part of our
food and we consume them in a number of ways. For pure vegetarians
India is a heaven. India can boast for its innumerable
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