Mangodi Panchphoran

Ingredients list for Mangodi Panchphoran

• 1 cup Whole Green gram
• 2 Fenugreek seeds
• 3-4 Black peppercorns
• 1 tablespoon Cumin seeds
• to taste Salt
• 1 1/2 teaspoon Oil
• 1/2 teaspoon Fennel seeds (saunf)
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 1/4 teaspoon Onion seeds (kalonji)
• 1/4 teaspoon Mustard seeds
• 1 cup Skimmed milk yogurt
• 1/4 teaspoon Fresh coriander leaves
• 1/4 cup Fresh coriander leaves
• 1 1/2 teaspoons Red chilli powder
• 1 tablespoon Coriander powder
• 1/2 tablespoon Turmeric powder

Method

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.
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.
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.
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.
5. Stir well and bring the curry to a boil. Add roasted mangodi, chopped coriander leaves and salt to taste.

Nutrition Info