Papad Mangodi Ki Sabzi (Papad Aur Moong Ki Wadi) is a very traditional dish of Rajasthan. As we know that most of the area of Rajasthan is covered by desert and in olden days not much of green vegetables were easily available. Papad and mangodi were stocked in every house hold there and came in handy especially during summer.This dish is made with few ingredients which are always there in our kitchen. Papad mangodi is so tasty and easy to prepare. Traditionally it has no onion, garlic and tomato. The gravy is made with yogurt and a few dry spices.
I have grown up eating this sabzi. Till date I have not come across anyone who can make this dish as tasty as my Mother does. I follow her recipe but to be true I still like her preparation more. Try this sabzi with Khasta Roti or Methi Missi Roti.
Yield: 4 servings
Prep time: 5 minutes
Total time: 20 minutes
INGREDIENTS FOR PAPAD MANGODI KI SABZI
2 papad
½ cup mangodi/ moong dal wadi (sun dried moong dal dumpling)
3 tablespoon methi leaves chopped (fenugreek leaves)
1 cup yogurt
1 dry red chilli broken
½ teaspoon jeera (cumin)
½ teaspoon dhania (coriander powder)
1/3 teaspoon chilli
¼ teaspoon haldi (turmeric)
1/3 teaspoon garam masala
A pinch of hing (asafoetida)
¼ teaspoon dry mango powder (optional)
Salt to taste
2 + ½ teaspoon ghee/ oil
DIRECTIONS FOR PAPAD MANGODI KI SABZI
- Gently smash the mangodi to made small pieces of it. Roughly the size of pepper cons or little bigger.
- Heat ½ teaspoon ghee in a pressure cooker, add the broken mangodi and saute on low heat to golden brown. Add 1 cup water and pressure cook for 2 whistles. Open and check for it to be cooked but nut mushy.
- Roast the papad on the gas flame or in a micro wave. Break into 2 to 3 inch pieces. Set aside.
- Blend the yogurt to a smooth consistency.
- Heat 2 teaspoon ghee in a pan, add jeera, hing and dry chilli.
- Add the chopped methi leaves and saute for 2 minutes or till dry.
- Now add all the haldi, coriander, chilli and saute for a minute.
- Stir in the boiled mangodi and saute for 2 minutes.
- Lower the heat and add the whisked yogurt , bring to a boil by continuously steering, to prevent the yogurt from cuddling.
- Once it starts to boil , add ½ cup water, salt and let it cook on low heat for 10 minutes.
- Check the seasoning and adjust the consistency to your liking.
- Add the papad and garam masala and switch off the heat and let it sit for 5 minutes covered.
- Serve with khasta roti.
Note: If you do not want to use methi leaves you can omit it and proceed the same way. Garnish with chopped coriander if not using methi. Add the papad towards the end only as it will soften quickly.
