Moong Dal Mangochhi Recipe ( Moong Lentil Dumplings in Gravy )

Moong Dal Mangochhi Recipe - Slightly Different 

We regularly make meat and vegetables, but this Moong Dal Mangochhi has a completely different taste. It is very tasty and you can make it very easily. When you feel like eating something different, make this.

Moong Dal Mangochhi Recipe:

Ingredients:

 For the Mangochhi:

• ½ cup moong dal (soaked for 5–6 hours or overnight)
• 2 tsp water (for grinding)
• ½ tsp crushed red chilli powder
• ½ tsp roasted cumin seeds
• ½ tsp crushed coriander seeds
• ½ tsp salt
• ½ tsp garam masala
• 2 pinches baking soda *(or 4 tsp baking powder)*
• 1 small onion (about ¼ cup, finely chopped)
• Green coriander leaves (chopped)
• Green chillies (finely chopped)
• Oil (for frying)

For the Curry:

• 1 tsp salt
• 1 tsp red chili powder
• 1 tsp Kashmiri red chili powder
• 2 tsp coriander powder
• Less than ½ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp roasted cumin powder
• 1 tsp ginger garlic paste
• ½ cup water (to make masala mixture)
• ⅓ cup oil (from the one used for frying mangochhi)
• ¼ tsp fenugreek seeds
• 1 tsp white cumin seeds
• 1 medium onion (½ cup, made into a paste)
• 2 medium tomatoes (1 cup, made into a paste)
•  2–3 tbsp plain curd
•  2 cups (500 ml) water (for gravy)

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Instructions:

Step 1: Prepare the Dal Batter

1. Soak ½ cup of moong dal for 5–6 hours or overnight.
2. Drain and transfer into a mixer jar.
3. Add 2 tsp water and grind to a coarse paste – not too fine, not too thick.
4. In the ground dal, add:

• ½ tsp red chilli powder
•  ½ tsp roasted cumin
•  ½ tsp crushed coriander seeds
• ½ tsp salt
• ½ tsp garam masala
• 2 pinches of baking soda (or 4 tsp baking powder)
• Finely chopped onion (¼ cup)
• Chopped green coriander
• Chopped green chillies. 

 

5. Mix well. The batter should have a medium consistency.

Step 2: Fry the Mangochhi

1. Heat oil on medium flame.
2. Drop spoonfuls of batter into the oil, like pakoras.
3. Fry while turning sides until golden brown (about 4–5 minutes). 

4. Remove once golden.

   This amount of dal (½ cup or \~100g) makes 20–22 pakoras. For more, double the quantity of dal.

Step 3: Prepare the Curry Masala

1. Mix in a bowl:

• 1 tsp salt
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder
• 2 tsp coriander powder
• Less than ½ tsp turmeric powder
• ½ tsp garam masala
•  ½ tsp roasted cumin powder
• 1 tsp ginger garlic paste
• ½ cup water

2. Set aside for 5 minutes to let the spices swell.

Step 4: Cook the Curry

1. In a pan, add about ⅓ cup of the same oil used for frying.

2. Add ¼ tsp fenugreek seeds and 1 tsp white cumin seeds.

3. Add onion paste (½ cup) and fry for 3–4 minutes on medium flame.

4. Add the spice mixture and a little water. Fry for 2–3 minutes.

5. Add tomato paste (from 2 medium tomatoes) and fry.

6. Add 2–3 tbsp plain curd. Fry again until the oil separates.

Step 5: Make the Gravy

1. Add 2 cups (500 ml) of water to the fried masala.

2. Mix well and cook covered on low flame for 10–12 minutes.

Step 6: Add Mangochhi and Final Cooking

1. After the gravy is cooked, add the fried mangochhi to it.

2. Cook on low flame for another 5 minutes.

   (Note: If you add mangochhi too early, they absorb all the gravy. That’s why add them at the end.)

3. Adjust water if needed. Initially, it may look watery, but the mangochhi will absorb some of it.

 

Serving Suggestions:

Serve hot with roti, naan, or plain rice. These soft and flavorful pakora-style mangochhi soaked in spiced gravy make a perfect comfort dish!