Jaipuri Methi Mangodi Recipe

 

Introduction

 

Jaipuri Methi Mangodi is a delicious Rajasthani dish that brings out the earthy flavors of dried lentil dumplings (mangodis) and the slightly bitter taste of methi (fenugreek leaves). This dish is hearty, comforting, and ideal for those who love authentic Rajasthani flavors. It pairs beautifully with hot chapatis or rice and is perfect for both lunch and dinner. Let’s dive into the recipe and create this traditional delight with a modern twist!

About the Recipe

Methi Mangodi is a traditional dish made by cooking mangodis—sun-dried lentil nuggets made from moong dal—with fresh methi leaves. The dish captures the essence of Rajasthan’s cuisine, where sun-drying lentils and vegetables is a common way to preserve them for use in dry climates. The bitter taste of methi combined with the flavorful mangodis creates a balance that’s both hearty and healthy.

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Ingredients of Jaipuri Methi Mangodi

 

• For the Methi Mangodi Curry:
  • 1 cup methi leaves (fresh, chopped)
  • ½ cup moong dal mangodi (sun-dried)
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1-inch piece of ginger, finely chopped
  • 3-4 garlic cloves, minced
  • 2 green chilies, slit
  • 2 tablespoons oil or ghee
  • Salt to taste
  • Fresh coriander leaves for garnish

 

Instructions of Jaipuri Methi Mangodi

 

1. Roasting the Mangodis: Heat 1 tablespoon of oil in a pan over medium heat. Add the moong dal mangodis and roast them until they turn golden brown. Remove and set aside.

2. Cooking the Methi: In the same pan, add the remaining oil and cumin seeds. Let them splutter. Add the chopped ginger, garlic, and green chilies. Sauté for a minute until fragrant. Add the chopped methi leaves and cook until they wilt down. Set aside.

3. Preparing the Gravy: In another pan, heat a little oil and add the chopped onions. Sauté until they turn golden brown. Add the tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook this masala until the oil separates from the edges.

4. Combining the Ingredients: Add the roasted mangodis to the gravy and stir to coat them well. Then, pour in 2 cups of water. Cover and let it cook for 10-15 minutes until the mangodis soften.

5. Final Touch: Stir in the cooked methi leaves and garam masala. Cook for another 5 minutes. Adjust salt if necessary.

6. Garnish & Serve: Garnish with freshly chopped coriander leaves and serve hot with chapatis or steamed rice.

 

Cooking Tips

 

• Roasting Mangodis: Don’t skip roasting the mangodis as it enhances their flavor and ensures they don't become too mushy when cooked.
• Balancing Bitterness: If you find the methi too bitter, you can blanch it in hot water for a minute before cooking to reduce the bitterness.
• Water for Cooking: Adjust the water quantity depending on the consistency you prefer for the gravy. For a thicker curry, use less water.

 

Pairing Guide

 

Jaipuri Methi Mangodi pairs perfectly with:

• Steamed Rice: The mild flavor of plain rice complements the robust flavors of this dish.
• Bajra Roti: Traditionally, this curry is served with Bajra Roti (millet flatbread) in Rajasthan for a rustic meal.
• Pickles & Papad: A side of mango pickle and crispy papad will elevate the overall dining experience.

 

Frequently Asked Questions

 

1. Can I make mangodis at home?
Yes, you can make mangodis at home by grinding soaked moong dal into a coarse paste and sun-drying small dumplings until completely dry.

2. What can I use instead of methi leaves?
If you don’t have methi leaves, you can substitute them with spinach or dried kasuri methi, although the flavor will be slightly different.

3. How long can I store Jaipuri Methi Mangodi?
This dish can be stored in an airtight container in the fridge for up to 2-3 days. Just reheat it before serving.