Jaipuri Methi Mangodi

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Serves: 2-3 people
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• Mangodi (Moong Dal Nuggets) - 1 cup
• Oil - 3 tbsp
• Ghee - 1 tbsp
• Jeera (Cumin Seeds) - 1 tsp
• Mustard Seeds - 1 tsp
• Hing (Asafoetida) - a pinch
• Whole Dried Red Chilies - 2-3
• Ginger-Green Chili Paste - 1 tbsp
• Fenugreek Leaves (Methi) - 1 cup, chopped
• Salt - to taste
• Turmeric Powder - 1/2 tsp
• Red Chili Powder - 1 tsp
• Coriander Powder - 1 tsp
• Garam Masala Powder - 1/2 tsp
• Amchur Powder (Dry Mango Powder) - 1/2 tsp
• Dried Red Chili - for garnish

Method:

1. Heat oil and ghee in a kadhai. Shallow fry the Mangodi until golden brown. Remove and soak them in warm water to soften.
2. In another kadhai, heat oil. Add jeera and mustard seeds, let them crackle. Add hing and whole dried red chilies, sauté.
3. Add ginger-green chili paste, cook for 2 minutes on medium flame.
4. Add fenugreek leaves, cook for 5 minutes. Add salt, turmeric powder, red chili powder, coriander powder, cook for 2 more minutes.
5. Add soaked Mangodi with water. Cook covered for 10 minutes on low flame.
6. Once Mangodi and methi blend and cook well, add garam masala powder and amchur powder.
7. Serve in a bowl, top with a dried red chili for garnish,

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