मंगोड़ी | Mangodi | Sanjeev Kapoor Khazana

A basic and distinct dish used split skinless green gram (dhuli moong dal). Utilize it to make a scrumptious sabzi.


2 cups soaked split skinless green gram (dhuli moong dal), drained pipes
1/4 tsp asafoetida (hing).
2 dried red chillies, stemmed.
1 inch ginger, approximately chopped.
Oil for greasing.


1. Transfer dal in a mixer jar. Include 1/4 cup water, asafoetida, dried red chillies, ginger and grind to a fine paste.
2. Grease a thali with some oil and drop small parts of ground mix.
3. Sundry for 2-3 days.
4. Store in airtight container and use as needed.

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| | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook


  1. I think this is a Rajasthani dish right ? They also use it in various Curries and chaat and all I think

  2. Hmlg bht chote the tab hmari dadi maa bnati thi aaj ka yeh dish dekh dadi maa ki yad agyi thnk u chef

  3. These are called ‘Bori’ in bengali. We like to put this in different curries and specially in Sukto and Majher jhol 😍

  4. Amazing 😁 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

  5. Beautiful tomato plant, thanks for sharing this great information!❤

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