Moong Dal - Mangodi Ki Sabzi

How to Make Moong Dal Badi - Mangodi Aur Simla Mirch Ki Sabzi | Split Yellow Gram Dumplings & Capsicum In Spicy Onion Tomato Gravy.

Mangodi is a very delicious, protein rich, easy to digest and super quick recipe of Moong Dal dumplings. Sharing recipe with step by step pictures.

Mangodi aka moong dal badi is a sun dried, small bite size lentils dumpling. As the name suggests, they are made from soaked and ground moong dal.

Mangodi or Mungbadi is a wonderful variation of split yellow gram. These dumplings can be enjoyed in fresh as well as dried form. Fresh mangodi can be steamed or deep fried like bhajiya. 

☑Let's get started - recipe details

🔸Preparation time 3-5 min

🔸Cooking time 10-15 minutes
🔸Cuisine - Indian 

🔸Servings 2-3

☑Ingredients required

🔹1 cup Moong Dal Badi - Mangodi

🔹3 medium onions

🔹2-3 medium tomatoes

🔹2-3 green chillies

🔹1 Capsicum - finely chopped

🔹1 tsp ginger garlic paste

🔹1 tbsp coriander powder

🔹1 tsp turmeric powder

🔹2-3 tsp red chilly powder

🔹½ tsp garam masala powder

🔹Salt to taste

🔹2-3 tbsp cooking oil

☑Method
♨ Step 1 Mise en place

◾Onions - peeled - roughly chopped

◾Green chillies - roughly chopped

◾Tomatoes - puree it

♨ Step 2 Fry Mangodi

◾Heat 2 to 3 tbsp oil in a fry pan. Add Mangodi - stir fry on slow to medium flame for 2-3 minutes until crisp and golden brown. Switch off the gas stove. Remove it on an absorbent paper. Keep it aside until called for.

♨ Step 3 Cooking time

◾Heat oil in a fry pan or make use of the same pan where Mangodi's are fried. Add the finely chopped onions. Saute it on medium high flame until light gold brown. Add tomato puree, cook it on medium to high flame for approximately 5-7 minutes.

◾Add ginger- garlic - green chilly paste and all the dry ingredients, i.e. coriander powder, turmeric powder, red chilly powder and salt to taste. Add salt considering salt in already added in good quantity in Mangodi. Cook it on high flame for a min or two.

◾Add stir fried Mangodi and one cup water. Mix it all well. Cook it on slow flame for 3-5 until water is fully evaporated.

◾Lastly add finely chopped capsicum and garam masala powder. Cook it on slow flame for a min or two. I don't like over cooked capsicum in my recipes that's why added lastly, but if you prefer nicely cooked that add along with Mangodi.

◾Our Sabzi is ready to dish out. Serve hot with chappati or rice.