Home VegetarianDal Sookhi Mangori

Sookhi Mangori

Published under: Dal

For Mangori
Dhuli Moong ki Dal (skinless split green gram) – 1/4 cup
Ginger – 1/2 inch piece
Asafoetida – 1/4 tsp
Ghee – 4 tblsp

For Gravy:
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.

Anjali Anand
Anjali Anand
Anjali is a visionary woman entrepreneur with extraordinary talents. With 11+ years of experience in the L&D industry, she is the co-founder of a health food start-up empowering people to stay fit through food. Anjali has won numerous accolades including Upcoming Women Entrepreneur of the Year and Visionary Women's award for Innovation in Entrepreneurship. She has also been invited to participate in various programmes on leading TV channels.

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