25 March, 2022

Mangodi ki Subji| Yellow lentil dumpling curry |

ಹೆಸರುಬೇಳೆ ಸಂಡಿಗೆ ಪಲ್ಯ |

Mangodi Ki subji = moong dal vadi Ki subji (dried/sun dried vadi)/ಹೆಸರುಬೇಳೆ ಸಂಡಿಗೆ ಪಲ್ಯ

Here, the word mangodi or mangoda translates to dried (sun dried) small bite sized balls made using soaked and ground split green gram/Yellow lentil/moong dal/hesarubele by putting few spices and herbs.

In Kannada, anything that is sun dried is called as sandige. So we can call this subji as hesarubele sandige Palya, which translates to yellow lentil/moong dal vadi subji

This is one of the healthy curry preparation. During summer if we make the mangodis (sun dry) at home and store it for later use then this is one of the quick and easy curry recipe.

Protein and vitamins rich curry, which can be paired with any kind of roti/flat bread. Here in Gurgaon, we can get these mangodis from store also. But as you know anything home made is always better. And mangodis are very easy to make at home. Shall soon post the recipe on that as well.

I’m planning to make this curry in one more my own method, so soon shall share that recipe here as well with you all.

Below, at the end, you can also check how to make moong dal/hesaru bele/split green gram chat, which also happens to have a video demonstration as well

You can also check – Hesaru bele/moong dal Payasa , hesarubele Kosambari/moong dal salad , hesarubele chakkuli/chakli , Pineapple moong dal/hesaru bele Poha , steamed moong dal Upma , Sago – moong da Upma , moong dal curd curry/hesarubele majjige Paldya , moong dal/hesarubele tovve , moong dal Idly & dhokla

And in case you are looking for recipes which includes whole green gram, then here you can – Gujarati handvo , Whole green gram huli/hesaru kalina vrathada huli , Whole green gram sweet pongal , Whole green gram salad/usli , whole green gram – Palak Khichdi

Ingredients : measuring cup used – 200 ml

Mangodi/Mangoda – 1/2 cup
Water – 2 cups (add more or less accordingly to get desired consisitency)
Oil – 2 tsp
Cumin seeds – 1 tsp
Ginger – 1 tsp
Onion – 1 big
Tomato – 1 big
Green chili – 1
Curry leaves – 2 sprig
Coriander leaves – 2 tbsp
Ajwain – 1/4 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp
Cumin seeds powder – 1/2 tsp
Coriander seeds powder – 1 tsp
Garam masala powder – 1/4 tsp
Salt – to taste

PROCEDURE :

Heat oil in a pan/kadahi, put cumin seeds, ginger, chopped green chili, curry leaves, 1 tbsp of coriander leaves and chopped onion and saute until onion turns transparent

Now add in chopped tomato and saute everything again until tomatoes turns slightly

Turn the heat to low and put turmeric powder, red chili powder, cumin seeds powder, coriander seeds powder, garam masala powder and salt required only for onion tomato mixture

Mix everything well on high heat while stirring continuously, again reduce the heat
And put mangodis/mangodas, required salt and also add water and let everything boil rapidly until the mangodis are cooked and also you get desired consistency of the gravy.