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Mung daal mungode. Recipe

Recipe By Shipra Mehrotra

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Mung daal mungode.
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Ingredients for Mung daal mungode. Recipe

  • 0.38 cups 1 1/2 cups
  • 1/4 g skin-on moong daal
  • 2 g 8 to 10 cloves g
  • 1/4 g 1 (3-inch) piece ging
  • 1/4 g reen chile pepper
  • to taste More
  • 1/4 inch pinch asafetida
  • As Required Salt
  • to taste to taste
  • 0.13 teaspoon 1/2 to 1 teaspoon
  • As Required Optional
  • 1/4 teaspoon Ground coriander
  • 3/4 tablespoons Bengal or besan gram flour
  • 1/4 Pieces more as needed
  • 1/4 g Vegetable or canola oil
  • 1/4 g For frying
  • 1/4 teaspoon Fennel seeds
  • 0.13 cup Finely chopped fresh coriander leaves
  • 1/4 tablespoon Chaat masala

Directions: Mung Daal Mungode. Recipe

  • STEP 1.[5/18, 10:07 AM] Shipra Mehrotra: Put the moong daal in a bowl or sieve and wash under running water until the water runs clear. (Note: This is a picture of whole moong daal with skin on. In our recipe, we are using this same daal, just split with skin left on. You can buy it this way at any good Indian store.)
  • STEP 2.[5/18, 10:08 AM] Shipra Mehrotra: Put the washed moong daal into a large, deep bowl and add enough warm water to cover the moong fully. Leave overnight to soak. The moong daal will have soaked up water and softened and expanded by the next morning. The next morning, drain as much of the water away as you can.
  • STEP 3.[5/18, 10:09 AM] Shipra Mehrotra: Now use a food processor to grind together the moong daal you soaked overnight, along with the garlic, ginger, green chile, asafetida, salt to taste, red chili powder, if using, and ground coriander. Do not add any water at first. The aim is to get the batter as thick as we can. The trick to doing this (or let’s just say my trick to doing this) is to add no water at first and run the food processor for 5 seconds. This will give you an idea of whether you need to add water. If you do, add it very little at a time and only as much as necessary to get a very thick, medium fine coarse batter. All is not lost if you have added too much water and your batter is runny. Simply add some Bengal gram flour/besan to thicken it. This is not ideal but helps save the day.
  • STEP 4.[5/18, 10:09 AM] Shipra Mehrotra: Once your batter is ready, set up enough of the vegetable or canola/sunflower cooking oil to heat for deep-frying. I like to use a wok and do this on medium heat. Too hot and the oil will burn the mangodis and not hot enough means you will end up with mangodis in which the inside is still raw—both disaster scenarios. I am just kidding, but yes, less than perfect.
  • STEP 5.[5/18, 10:11 AM] Shipra Mehrotra: To the ground moong daal paste, add the fennel seeds and the finely chopped, fresh green coriander leaves. Mix thoroughly with a spoon or clean hands. The vendors I observed carefully in Lajpat Nagar Market in Delhi, used their hands and "whisk" the batter to fill it up with air so that their mangodis are light and fluffy. I daresay the same can be done with a wooden spoon. Your batter is now ready. Hopefully, the oil is hot too, and you are ready to fry the mangodis.
  • STEP 6.[5/18, 10:11 AM] Shipra Mehrotra: To test if the oil is ready, take a small amount of the mangodi batter and drop it into the hot oil. If it races up to the surface and turns dark brown, the oil is too hot. If it floats up to the surface slowly and does not burn, the oil is just right
  • STEP 7.[5/18, 10:12 AM] Shipra Mehrotra: When your oil is ready and the right temperature, use a teaspoon to scoop up and drop small balls of the batter into the hot oil. Do this repeatedly until you have a fair few mongodis frying in the oil. Do not overcrowd the oil so that the mangodis are touching as they will stick together.
  • STEP 8.[5/18, 10:12 AM] Shipra Mehrotra: Use a slotted spoon to very gently turn the mangodis occasionally so that they brown evenly. They are done when they start to turn a deep golden brown.
  • STEP 9.[5/18, 10:12 AM] Shipra Mehrotra: When ready, remove the mangodis from the oil with the slotted spoon and put on a kitchen towel for the excess oil drain off. Sprinkle VERY lightly with chaat masala and serve with a bowl of mint-coriander chutney and tamarind chutney and a cup of steaming adrak ki chai.
Nutrition
value
67
calories per serving
1 g Fat4 g Protein10 g Carbs3 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    4g
  • Carbs
    10g
  • Fiber
    3g

MacroNutrients

  • Carbs
    10g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    67mg
  • Iron
    2mg
  • Vitamin A
    758mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    2mg
  • Phosphorus
    55mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Shipra Mehrotra