Mangodi Methi Ki Sabzi (Moong Ki Wadi With Fenugreek) is made using moong wadi and fresh fenugreek leaves. This sabzi is easy and quick to make. Mangodi is a traditional dish commonly made in Rajasthan.
Methi is a winter vegetable but is available all most all-round the year. With moong wadi stocked in every house hold this dish is made often for lunch and dinner. You can avoid the use of onions and garlic to make it a Jain recipe. Feel free to adjust the consistency and the spices as per your liking.
Try this sabzi with Khasta Roti or Jowar Roti and serve Baigan Bharta with some onion and radish salad. Enjoy this Desi Khanna …. a delicious healthy meal to die for. You might also check out our other similar recipe Papad Mangodi Ki Sabzi (Papad Aur Moong ki Wadi)
Yield: 4 servings
Prep time: 5 minutes
Total time: 20 minutes
INGREDIENTS FOR Mangodi Methi Ki Sabzi
1 cup mangodi/ moong dal wadi (sun dried moong dal dumpling)
1 cup methi leaves chopped (fenugreek leaves)
½ cup onion chopped fine
½ cup tomatoes chopped
1 teaspoon ginger paste
1 teaspoon garlic paste (optional)
1 dry red chilli broken
½ teaspoon jeera (cumin)
½ teaspoon dhania (coriander powder)
1/3 teaspoon chilli
¼ teaspoon haldi (turmeric)
A pinch of hing (asafoetida)
¼ teaspoon dry mango powder (optional)
Salt to taste
1+½ tablespoon ghee/ oil
DIRECTIONS FOR Mangodi Methi Ki Sabzi
- Gently smash the mangodi to made small pieces of it. Roughly the size of pepper corns or little bigger.
- Heat ½ tablespoon 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 not mushy.
- Heat 1 tablespoon ghee in a pan; add jeera, hing and dry chilli.
- Add the ginger, garlic, onions and saute till turn light pink.
- Add the tomatoes and saute till mushy.
- Now add the haldi, coriander, chilli, salt and saute for a minute.
- Add chopped methi leaves and saute for 2 minutes or till dry.
- Stir in the boiled mangodi and saute for 2 minutes.
- Add 1 cup water and bring to a boil, reduce the heat and let it cook on low heat for 10 minutes.
- Check the seasoning and adjust the consistency to your liking.
- Serve with Khasta Khasta Roti or paratha.
