Tazi Mangodi ki Sabji – Lentil Nugget Curry in thin broth- A specialty from Uttar Pradesh
Tazi mangodi or Mangochi Or Karara is very famous tradition recipe from Uttar Pradesh. Small lentil nuggets/ Pakoda are deep fried and added in thin tomato curry. This tazi mangodi is specially made when vegetables are not easily available or to change the taste from the routine curries.
This Tazi mangodi ki sabji is uasally served with paratha and rotis but goes well with jeera rice too. Moong daal or yellow lentil is soaked for minimum 4 hours or overnight. Then the soaked daal is ground into a smooth medium thick batter. The batter is whisked well to make soft porous nuggets.
After the batter is whisked well , few spices are added in it and mixed well. Then small nuggets/ pakodis are dropped in medium hot oil and fried till golden in colour.
The curry is made with ground fresh tomato puree and few basic Indian spices. Some prefer to add yogurt in it with the tomatoes and some prefer only tomatoes. It depends on individual choice and family tradition. the fried pakodi’s are then added in the simmering curry till the pakodis turn soft and absorb the flavor of the gravy.
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Tazi Mangodi Ki Sabji / Mangochi / Karara
Ingredients
for the pakodi
- 1 cup Yellow Lentil / Moong Daal (dhuli huee)
- 2 Green Chillies / Hari Mirch
- 1 inch Ginger / Adrak
- 1/4 tsp Asafoetida / Hing powder
- 1 tsp Red Chilli powder / Laal mirch powder
- To taste Salt / Namak
- 1/2 tsp Cumin Seeds / Sabut Jeera
For The Puree
- 3 big Tomatoes / Tamatar
- 2 Green Chillies / Hari Mirch
- 1 tsp Ginger / Adrak
Ist tempering
- 4 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 2 Cloves / Lavang
- 2 Green Cardamom / Hari Elaichi
- 1 Bay leaf/ Tejpatta
- 1 tsp Red Chili Powder/ Laal Mirch
- 1 tsp Kashmiri Chili powder
- 3/4 tsp Turmeric/Haldi
For the Gravy
- To Taste Salt / Namak
- 1/4 tsp Black Salt / Kala Namak
- 4 cup Water / Paani
- 1/2 cup Sour Yogurt/ dahi
- 1/3 cup Green Peas / Hari Matar optional
- 1 tbsp lemon juice
- hand ful Fresh Coriander / Cilantro / Hara Dhaniya
- 1/3 tsp Garam Masala Powder
final tadka
- 2 tbsp Desi Ghee OR oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 2 dried whole red chilies
- 1/2 tsp Kashmiri Chilli Powder
Instructions
For the pakodi/ mangodi
- Wash and soak the yelow lentil for minimum 4 hour or overnight.
- Drain the water and add in the mixer jar with chopped green chili, ginger , asafoetida and grind to make a medium thick smooth paste.
- Take out the paste in a bowl and add salt, chili powder and whisk it well to make it fluffy and light.
- Heat enough oil in a deep wide pan and drop small nuggets/ pakodis in medium hot oil And deep fry till golden brown from both the sides.
- Take out the fried mangodi/ pakodi in a bowl when done.
Gravy
- Chop tomatoes in big chunks, grind along with green chili and ginger and make a smooth paste.
- Heat oil in a big pan and when it become hot add cumin seeds.
- When cumin become golden add bay leaf, cloves, cardamom and asafoetida.
- Now switch off the flame for a minute.
- Add the chili powder, kashmiri chili, turmeric, coriander powder and stir to mix.
- Start the flame and add the tomato puree in the tempering, stir to mix.
- Cover with a lid and cook on low heat till oil start separating.
- Whisk the curd with a cup of water and add in the pan.
- Add some more water to adjust the consistency of the gravy, add both the salts.
- Now let the gravy simmer for 10 minutes.
- Now add the fried pakodis in the gravy and mix.
- Cover with a lid and simmer for about 10 minutes or till the pakodis become soft and absorb the gravy.
- Add lemon juice , garam masala and fresh coriander and mix.
final tadka
- - heat 2 tbsp ghee or oil in a small pan
- add cumin, asafoetida and let it crackle. then switch off the heat.
- Now add the whole red chilies and kashmiri chili powder
- Pour the tadka in the curry and mix.
- Now switch off the heat and cover the pan for few minutes so it will absorb the flavour of the tadka.
- Serve tazi mangodi ki sabji with paratha , poori or roti .