Dhuli Moong ki Dal (skinless split green gram) – 1/4 cup
Ginger – 1/2 inch piece
Asafoetida – 1/4 tsp
Ghee – 4 tblsp
Ghee – 2 tblsp
Onions – 2, grated
Garlic – 6 cloves, ground
Ginger – 1 one inch piece, ground
Coriander Seeds – 2 tsp, powdered
Salt – 1 tsp
Turmeric Powder – 1 tsp
Red Chilli – a pinch, powdered
Tomatoes – 2, skinned and chopped
Garam Masala Powder – 1/2 tsp
1. To make the mangori, wash the dal and soak in cold water for 10 hours.
2. Drain and grind along with ginger and asafoetida to a fine paste.
3. Beat well.
4. Take a small amount paste and using the first two fingers and thumb, drop a small amount of paste onto a straw mat.
5. Proceed till all the paste is used up.
6. Place the mangories in the sunf for 2-3 days until dry.
7. Heat 4 tblsp of ghee and lightly fry the dried mangories.
8. Keep aside.
9. To make the gravy, heat 2 tblsp of ghee and fry the onions till golden.
10. Stir in 4 tsp of water.
11. Add garlic and ginger and cook for one minute.
12. Add in coriander, turmeric powder, salt, chilli and tomatoes.
13. Cook for 5 to 7 minutes till mixture is paste-like.
14. Add mangori and cook for 2 minutes.
15. Pour in one litre of water.
16. Cover and cook on low heat for 20 minutes till mangories are tender.
17. Remove from heat and Serve.
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