Dal Mangodi my childhood favorite and memorize the mothers Love 🥰😘👍

Chef Avtar Singh Rana’s Traditional Dal Mangodi

Serves

4–6

Ingredients

For Mangodi (or use 1 cup ready-made mangodi)

• 1 cup yellow moong dal
• ½ tsp cumin seeds
• ¼ tsp asafoetida (hing)
• 1 tsp grated ginger
• 2 green chilies, chopped
• Salt to taste

For Dal

• 1 cup yellow moong dal or split pigeon peas (toor dal)
• 1 cup mangodi
• 3 tbsp ghee
• 1 tsp cumin seeds
• ¼ tsp hing
• 2 dried red chilies
• 1 tsp ginger, finely chopped
• 2 green chilies, slit
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp Kashmiri red chili powder
• ½ cup whisked yogurt (optional, for Rajasthani style)
• Salt to taste
• 4–5 cups water

Garnish

• Fresh coriander leaves
• ½ tsp roasted cumin powder
• 1 tsp ghee

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Method

Step 1 – Prepare the Mangodi

1. Soak moong dal for 5–6 hours.
2. Grind to a thick, coarse paste with minimal water.
3. Mix in cumin, hing, ginger, green chilies, and salt.
4. Drop small dumplings onto a cloth or tray.
5. Sun-dry for 2–3 days until completely dry.

Step 2 – Cook the Dal

1. Wash the dal and pressure cook with turmeric and water until soft.
2. Lightly roast the mangodi in 1 tbsp ghee until golden.
3. Add the roasted mangodi to the cooked dal and simmer for 15–20 minutes.

Step 3 – Prepare the Tempering

1. Heat the remaining ghee.
2. Add cumin seeds and hing.
3. Add dried red chilies, ginger, and green chilies.
4. Stir in coriander powder and Kashmiri chili powder.
5. If using yogurt, lower the heat and whisk it into the tempering to prevent curdling.
6. Pour the tempering into the simmering dal.

Step 4 – Finish

• Simmer for another 8–10 minutes.
• Adjust salt and consistency.
• Finish with roasted cumin powder, chopped coriander, and a drizzle of ghee.

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Traditional Accompaniments

• Bajra roti or phulka
• Steamed basmati rice
• Garlic chutney or green chutney
• Papad
• Sliced onions and lemon
• Fresh buttermilk

Chef’s Tip

Slow-cooking the dal after adding the mangodi allows the dumplings to absorb the flavors while remaining tender. Finishing with a spoonful of hot desi ghee just before serving enhances the authentic Rajasthani taste and aroma.