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Mangochi ki Sabji I Moong Daal Kofta Curry

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Mangochi ki sabzi -Lentil dumplings in mildly spiced tomato and curd gravy

Mangochi or tazi daal ki vadi is a very traditional recipe of Uttar Pradesh. It is made with yellow lentil pakodis which are deep fried and some times steam cooked are simmered in thin curd curry.

Usually the curry is made thin with buttermilk and basic dry spices but now people often add some fresh tomatoes with yogurt. This depends on personal choice how to make the curry. The curry is not made thick like kofta curries.

This mangochi curry is served with paratha, poori or jeera rice.

mangochi ki sabzi

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2.23 from 9 votes

Mangochi ki Sabzi /Moong Daal Kofta Curry

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Keyword: kofta
Servings: 4 people

Ingredients

  • 3/4 cup Yellow Moong Daal
  • 4 Fresh Fenugreek / Hari Methi
  • 4 Tomatoes / Tamatar
  • 1/2 cup Yogurt/Curd
  • 18 Cashew nuts
  • 1 tsp Refined Flour / Maida
  • 15 Raisins / Kishmish
  • 5 Green Chillies / Hari Mirch
  • 1.5 inch Ginger / Adrak
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1/2 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Dried Fenugreek / Kasoori Methi
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 2 tsp Garam Masala (whole)
  • 1 tsp Salt / Namak
  • 2 tsp Cooking Oil

Instructions

  • Soak moong daal for 2 hours. grind with 2 green chillies,ginger, 1/2 t.s cumin seeds and very little water to make a thick and fine paste.
  • Beat the batter well to make it lighter . now add asafoetida ,1/2 t.s salt , chopped fresh fenugreek.chopped 8 cashews and raisins. mix well.
  • In the same mixer jar (no need to wash after grinding moong daagrind chopped tomato ,green chilli ,ginger ,10 cashews and curd .take out in a bowl and add 1 t.s refined flour. Mix well.
  • Heat oil in a pan,make small fritters (kofta’from the daal batter and deep fry on medium flame to a golden brown colour.
  • Take 2 tbls oil in a pan ,add 3 cloves,2 green cardamom.2 bayleaves.1 cinnamon and 1/2 t.s cumin.
  • When start crackling add the ground tomato paste ,chilli powder.turmeric salt ,coriander powder ,kasoori methi and fry for 1 minute .
  • Add 2 glasses of water and cook for 10 minutes on medium heat .keep stirring
  • Add fried kofta’s and garam masala powder and cover and cook for 10 minutes on slow heat.
  • Garnish with fresh coriander.and serve hot.

Notes

Note–
you can make these kofta’s in a paniyaram pan for a low fat version.
serving suggestions-serve with naan,roti or boiled rice

Comments

  4. Maayeka says

    Yes Nupur you can steam them in a idli stand ,just add a pinch of baking soda in the batter before steaming or make them in a paniyaram maker.@Nupur

  9. Asmita says

    The kofta curry looks delicious! I love fenugreek leaves, they just give so much flavor.

  10. Hema says

    The curry looks so rich and delicious, never tried lofted with moong dal, awesome..

  11. Nupur says

    I wonder if I could prepare this without deep frying the Koftas.. can we steam them , have you tried that version ?

  15. Maayeka says

    YES Anu ,you can add boiled and mashed potaoes or grated and steamed bottle gourd in these kofta's@ANU

  16. ANU says

    wow this is a very nice recipe…i recently had this at a friends place..but she mixed some potatoes into the moong dal….it was awesome…now i need to try this for sure!