Methi Mangodi

Mangodi is essentially a dish which includes soaking any dal or pulse, popularly the yellow moong dal, in water overnight, then adding salt as per taste, and grinding it into a paste. It's then formed into small round balls, which are left to dry under the sun for around two days. The dal is then crushed, and spices like a ginger and green chilli paste are added. These are often turned into vadis, which can be steamed, baked, or boiled.

To make the Methi Mangodi, one will need chopped fenugreek (methi) leaves, crushed moong dal mangodi, salt as per taste, turmeric powder, milk, curd, coriander, sugar, oil, cumin seeds, and a ginger-green chilli paste. A traditional Rajasthani sabji, it’s a filling yet light meal option, that can be had with roti or bread. Besides a sabji, one can also make a mangodi dal, a palak (spinach) mangodi sabji, a papad mangodi sabji, and more.

Since the Methi Mangodi can be made using the moong dal, here are a few of its health benefits. It makes one feel full, preventing overeating, and thus aiding weight loss. Rich in potassium and iron, it maintains blood pressure and regulates heartbeat, aiding overall heart health. Rich in nutrients, the moong dal also helps the body break down carbs into energy, making one feel energetic and refreshed. Its anti-inflammatory properties also prevent digestive disorders and encourage healthy functioning of the gut.