How to Make Moong Dal Mangodi: A Complete Guide

Moong Dal Mangodi

Hello friends! Often, during the rainy days, the prices of vegetables rise significantly, which disrupts the budget for running households, or sometimes you might have sudden guests at your home and not enough fresh vegetables in your fridge. So today, we are going to share solutions to these problems through the Daily Food Kitchen. In such situations, we have several options available, such as making gram flour dumplings vegetable, using the available soy chunks to make soybean curry, making urad dal bari recipe, and besides that, moong dal mangodi. We can easily prepare all these recipes at home with affordable ingredients.

So without further ado, let's learn how to make 'Moong Dal Mangodi" at home through this step by step guide.

Shelf Life: Up to one year

Overall Making Time: 45 minutes

Ingredients:

• 1 cup moong dal (300g)
• Water for soaking and grinding
• A pinch of hing (asafoetida) powder
• Oil for greasing the tray or plate

Prepare Moong Dal Mangodi effortlessly: Step by Step Guide

Step 1:

Cleaning and Soaking

• Begin by thoroughly rinsing 1 cup of moong dal under running water until the water runs clear.
• After that, soak the dal in enough water to submerge it by an inch, leaving it to hydrate for a minimum of 6 hours, or ideally, overnight.

Step 2:

Grinding the Dal

• Once the dal has soaked and expanded, transfer it to a mixer grinder.
• Grind the moong dal without adding water, until it forms a thick paste.
• This consistency is crucial for the perfect mangodi.

Step 3:

Testing the Paste

• Check the consistency of your dal paste by scooping up a spoonful; if it hangs and falls slowly, it's perfect.
• Alternatively, if no paste drips from the bottom of the spoon, you've achieved the desired thickness.

Step 4:

Infusing Flavor with Hing

• Enhance the flavor of your mangodi by adding a pinch of hing (asafoetida) to the dal paste.
• Stir well to distribute the hing evenly throughout the paste.

Step 5:

Aeration

• Aerate the paste by beating it vigorously with your hand for about 3 to 4 minutes. This step is crucial as it makes the mangodi soft and airy.

Step 6:

Grease the Plate

• Prepare a tray or plate by lightly greasing it with oil.

Shaping the Mangodi

• Take a small amount of dal paste on your fingers and use your thumb to push it forward from the tip of your finger, letting it fall onto the plate.
• This technique helps achieve the traditional shape of the mangodi.

Step 7:

Sun-Drying

• Place the mangodi under direct sunlight to dry for 2 to 3 days.
• Ensure they are completely dry and hard before the next step.

Step 8:

Storage

• Store the dried mangodi in an airtight container.
• They will keep well for up to one year if stored properly.

Enjoy! Your budget friendly recipe, "Moong Dal Mangodi" without compromising the taste. Let"s see how to make Mangodi Potato Curry:

Mangodi Potato Curry