How to make Mangodi Panchphoran -

Moong dal dumplings cooked with five spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Green gram, Fenugreek seeds

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Mangodi Panchphoran checkout Khatta Moong With Green Garlic, Green Gram Sundal. You can also find more Main Course Vegetarian recipes like Green Chilli Besan Chenai Podutuval Aloo aur Gobhi ka Bharta Arbi fuses well with Manchurian gravy.

Mangodi Panchphoran

Mangodi Panchphoran Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.