How to make Mangodi Panchphoran -
Moong dal dumplings cooked with five spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole Green gram, Fenugreek seeds
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mangodi Panchphoran checkout Khatta Moong With Green Garlic, Green Gram Sundal, Khatta Moong- Sk Khazana. You can also find more Main Course Vegetarian recipes like Ultimate Potato Puree Palak Aloo Cottage Cheese in Burnt Garlic Sauce Parval and Pumpkin Subzi
Mangodi Panchphoran Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mangodi Panchphoran Recipe
Whole Green gram 1 cup
Fenugreek seeds 2
Black peppercorns 3-4
Cumin seeds 1 tablespoon
Salt to taste
Oil 1 1/2 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Onion seeds (kalonji) 1/4 teaspoon
Mustard seeds 1/4 teaspoon
Skimmed milk yogurt 1 cup
Fresh coriander leaves 1/4 teaspoon
Fresh coriander leaves 1/4 cup
Red chilli powder 1 1/2 teaspoons
Coriander powder 1 tablespoon
Turmeric powder 1/2 tablespoon
Method
Step 1
Pick, wash and soak whole green moong in sufficient water for about two hours and drain. Wash and grind the green chillies with peppercorn and half teaspoon cumin seeds.
Step 2
Add the soaked whole moong and grind to a coarse paste. Add salt to taste. Mix well and make small round dumplings from the moong paste. Place these dumplings on a food grade plastic sheet and dry in the sun for two to three days.
Step 3
When completely dry, remove and store in an airtight container. Whisk the yogurt with turmeric powder, red chilli powder, coriander powder and one cup water. Heat a non-stick fry pan and roast these dumplings (mangodi), stirring continuously till they turn golden brown.
Step 4
Remove and keep aside. Heat oil, add mustard seeds, the remaining cumin seeds, fennel seeds, fenugreek seeds and kalonji seeds. When they begin to crackle, reduce the heat and add the whisked yogurt mixture.
Step 5
Stir well and bring the curry to a boil. Add roasted mangodi, chopped coriander leaves and salt to taste.
Nutrition Info
Calories : 959 Kcal
Carbohydrates : 58.7 gm
Protein : 135.2 gm
Fat : 20.4 gm
Other : 24.1 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
