Split Moong Dal Pakora Curry – Taazi Mangori

This is one of my favorite-favorite recipe – if there is any such thing 🙂 I love it. And of the reason for loving it is that it is associated with a festival & made occasionally only. As most of you are aware that Jain’s do not eat lot of veggies due to religious regions apart from eggs & non-veg. Prohibited veggies include – brinjal, mushroom, potato, cauliflower, onion, garlic, etc to name a few. Today most Jain’s eat almost everything including non-veg but in the month of ‘bhaado’ (which starts from next day of rakhi) till it ends with ‘Anant Chaudas’ many Jains observe all or many religious restrictions.

The end of this month is marked with Anant Chaudas (which is today) & we make food which is non-green (i.e. without veggies) on this day. So this day we make an elaborate version using lentil – split moong dal. It is soaked, ground & deep fried as pakoras & then made into sumptuous gravy with no tomato, garlic or onion. Just plain lentil recipe.

Spilt Moong Dal Pakori - Taazi Mangori
Spilt Moong Dal Pakori – Taazi Mangori

Taazi Mangori –

Recipe Source – My mother

Ingredients –

  • 3 cups – Moong Dal
  • 2 pinches – Asafoetida
  • 1 tsp – Cumin Seeds
  • 1/2 tsp – Turmeric Powder
  • 1/2 tsp – Red Chilli Powder
  • 1 1/4 tsp – Coriander Powder
  • to taste – Salt
  • 1/2 cup – Whipped Curd/ Buttermilk
  • 1 Tbsp – Ghee
  • Water for soaking
  • Oil for frying

Method –

  1. Soak dal for 2-3 hours.
  2. Strain it & grind it fine in a grinder. Use as little water as possible for grinding. Add a pinch of asafoetida & salt.
  3. Now use hand mixer to incorporate air into the batter. Keep adding little water & mixing for 5-7 mins.

  1. Taazi Mangori - Split Moong Dal Pakori
    Taazi Mangori – Split Moong Dal Pakori
  2. In a wok, heat oil for frying. When ready, drop batter in the wok to make pakoris.

  1. Taazi Mangori - Split Moong Dal Pakori
    Taazi Mangori – Split Moong Dal Pakori
  2. In a separate vessel, heat ghee, add asafoetida and other seasonings. Once they splutter, add water to make gravy.
  3. Allow the water to boil 4-5 mins on high to thicken.
  4. In the meantime, add little water to curd to make it thin.
  5. Now gradually add curd to boiling water & stir to mix well. Boil for few more mins & then add pakoris.
  6. Serve hot with chapatis.

They taste real good with hot chapatis. Nothing beats them 🙂 V wanted to indulge in pooris & boondi raita to celebrate oncoming festive season & set out a plate for photo to be clicked. This is his plate 🙂

Spilt Moong Dal Pakori - Taazi Mangori - All set to be gobbled
Spilt Moong Dal Pakori – Taazi Mangori – All set to be gobbled

Tips –

  • Use a spoon which is narrow at the front for easy dropping of batter into the oil. Also leave the batter on the sides of the wok, just along the edge where oil level is there. This allows the pakoris to trap air & swell nicely. Also this avoids bursting of these pakoris which is common with this dish.

  • Taazi Mangori - Split Moong Dal Pakori
    Taazi Mangori – Split Moong Dal Pakori
  • Once pakoris are done, remove them from wok & drop them into a bowl of water. This will allow the pakoris to soak water & become soft. Once they become cold, it is difficult to make them soft.

  • Taazi Mangori - Split Moong Dal Pakori
    Taazi Mangori – Split Moong Dal Pakori

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s