Recipe for Papad mangodi ki kadhi
Ingredients
- 2 cups khatti dahi (sour curds/yogurt)
- 1/2 cup besan (gram flour/chickpea flour)
- 1/2 cup mangodi (sun dried lentil dumplings)
- 1 papad (poppadum) - roasted and broken into small pieces
- 1/4 tsp methi dana (fenugreek seeds)
- A pinch of hing (asafoetida)
- 3/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp red chilli powder
- 2 tsp + 1 tbsp oil
- Salt to taste
Cooking Directions
In a pressure cooker, heat 2 tsp oil and add mangodi. Fry mangodi till reddish brown. Turn off the heat. Add 1 cup water and close the cooker. Let it stand for 7-8 minutes. Then while still cosed, pressure cook mangodis to 2 whistles (please check before pressure cooking if there is some water left otherwise add some).
In a deep bowl, take curd, besan, turmeric, red chilli and coriander powders and salt. Add 4 cups of water. Blend with a hand blender, mixer or a big spoon into a lump free smooth mixture.
Heat 1 tbsp oil in a kadhai/wok and add methi dana. When they turn darker, add hing. Add the besan curd mixture and cook stirring till the kadhi comes to a boil.
Add mangodi and turn the heat to medium-low. Cook for 20 minutes, stirring ocassionally.
Add papad pieces and cook for another 5 minutes. Serve hot papad mangodi ki kadhi with rice or roti.
Papad mangodi ki kadhi Photos
by Pak101.com (few years ago!) / 1560 views