Mung Dal Dumplings in a Simple Curry Sauce
Moong Dal Mangori (Zinda Mungori) Rasedar
Sushma Agarwal
This is a simple but delicious dish, a popular one in my parents house. Serves 4-6
Note from Mamta:
1) My mum made it without yoghurt. My husband says that his mum also made it without yoghurt, a simple, uncluttered dish.
2) You can make the pakoras with mung dal with skin also. Add some chopped spring or red onions and green chillies to the batter, when making them for snacks; see last picture. Chopped fresh or dry methi/fenugreek leaves added to the batter also makes them taste great.
3)When I make these, I usually make double the amount I need for this recipe. Half disappear as I am frying them, they make a tasty snack!
These pakoras make a delicious snack on their own, served with a chutney of choice
Edited June 2023
Ingredients
For Mungori or dumplings
200 gm. skinless mung dal (green gram), skinless
50 gm. (1/4th of the mung dal), skinless urad dal (black gram), skinless
Note: you can use 100% mung dal too.
Oil for deep frying
For the curry sauce:
1 tsp. cooking oil or ghee (No ghee for vegans)
1 tsp. cumin seeds
A small pinch of asafoetida powder
1/2 tsp. turmeric powder
1/2 tsp. chilli powder
1 tsp. coriander powder
Salt to taste
2 cups water
2-3 tbsp. thick yoghurt, sieved to remove lumps.
1/2 tsp. Garam Masala
A handful of coriander leaves, cleaned washed and chopped (optional)
Instructions
Making Mungori/dumplings
Soak both dals together, overnight or for minimum of 5-6 hours.
Measure spices and keep aside.
Grind both the dals together in a blender with enough water to make a thick batter of dropping consistency and slightly grainy. Blending should be done just before the dumplings are fried, as the blending process traps air in the batter, making the dumplings soft and fluffy.
Heat oil in a karahi or a wok. To know when the oil is hot enough for frying, drop a small drop of batter into it, it should sizzle and rise to the surface quickly.
When hot, drop small dollops of batter using teaspoon or your fingers.
Fry on a medium heat until golden brown on all sides, turning frequently. If fried in very hot oil, they will not cook properly inside.
Keep aside.
When finished, wash the bowl with 1/2 cup of water, keep it aside to add to gravy later on.
Making gravy
Heat 1 tsp. of oil in a pan.
Add cumin seeds and asafoetida powder and wait till the seeds splutter.
Add all spices and fry quickly for 5-6 seconds.
Add 2 cups of water, including the 1/2 cup from bowl washing, and cook until boiling.
Simmer for a few minutes and then add yoghurt.
Add the mungori/dumplings and turn the heat off.
Add garam masala and close the lid. This will allow the flavours to infuse.
It can be garnished with green coriander.
Serve with hot Chapatties.
You may want to squeeze a teaspoon of lemon juice per portion, just to give it that extra kick!
