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Indian Recipe : Monggodi Ki Subzi

This is a recipe from Rajasthan , India


For dumplings:

  • 240 g moong dal (green gram - split)
  • 5 g red chili powder
  • Salt to taste
  • Ghee to shallow fry

For garnishing:

  • 15 g coriander

For masala:

  • 60 g ghee
  • 2 g coriander seeds
  • 3 g cumin seeds
  • A pinch of asafetida
  • 20 g coriander powder
  • 3 g chili powder
  • 3 g turmeric
  • 10 g mango powder (amchur)
  • Salt to taste


  1. Pick and wash the moong dal (green gram - split) in running water. Soak it for not more than 30 minutes. Drain.
  2. Grind dal with red chilies and salt into a coarse paste.
  3. Make grape size dumplings with a spoon and place them with even spacing on a tray. Dry in the sun until hard (at least 2 days) (This has a shelf life of 6 months if kept in an airtight container)
  4. Heat ghee in kadai, add dumplings and shallow fry over medium heat until they begin to crackle.
  5. Add asafetida and stir. Add the coriander powder, red chilies, turmeric, mango powder (all dissolved in approximately 120 ml water) and stir constantly until liquid has almost evaporated.
  6. Add approx. 600 ml of water and bring to boil. Now cook the fried dumplings with salt to taste.
  7. Bring to boil and simmer until soft when it is covered with thick gravy. Garnish with coriander and serve with puris.

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Last Modified: 11/27/11.