Papad Mangodi ki Subji

If it took a few trips to Gujarat for me to fall head over heels in love with its cuisine, I must admit that I fell in love with Rajasthani food long before I set foot in the state. I think it was the Thali at Mansukh that did it. Or was it the daal-bati-churma at the Trade fair in Delhi? Maybe it was the sit down meal at Dhola-ri-Dhani in Hyderabad? Whatever it was, I know I've enjoyed this cuisine and am quite thrilled when I try stuff at home.

A few years ago, I bought the Rajasthani Cookbook by Tarla Dalal and made a fantastic meal of dal parathas, gatte ki kadhi and khasta kachori. I couldn't believe that my kachoris turned out so like the ones I'd eaten at chaat shops. I made this dish in the peak of summer last year (when I was out of vegetables). It almost seems like I made it and then waited for the RCI Rajasthan to be announced. That was not intentional.

1 cup Moong Dal Mangodi
4 large Urad Papads, torn into small bits
1 cup Fresh Curds, beaten
2 tsp Coriander Powder

1 tsp Chilli Powder
1 tsp Dry Mango Powder (Amchur)
1/4 tsp Turmeric Powder
1 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1 tsp Ginger Paste
1 tsp Green Chilli Paste
2 tbsp Oil
1.4 tsp Asafoetida
Salt to taste


Place the mangodis in a plastic bag and run a rolling pin over it to crush them.

Heat a tablespoon of oil in a pressure pan and add the crushed mangodis. Add a cup of water and pressure cook for 3 whistles.

Beat the curds with the chilli powder, coriander powder, dry mango powder and turmeric powder. Heat the other tablespoon of oil and add the cumin and mustard seeds. When the mustard splutters, add the asafoetida, ginger and chilli pastes and fry for a minute. Add the beaten curd mixture and salt and continue to cook for a few minutes till the mixture comes to a boil. Add the mangodis(along with the water they were cooked in) and the papads and cook for another few minutes.

Serve with rice or parathas.

According to Tarla Dalal (www.tarladalal.com): Mangodis are sun-dried grape sized dumplings made from soaked and ground moong dal or sometimes from urad dal. Due to scarcity of vegetables, the ingenious Rajasthanis use different forms of pulses to whip up healthy and tasty meals. Mangodis or moong dal badis are often used to rustle up several tasty and mouth-watering recipes.

This is off to Padmaja at Spicy Andhra as she hosts the RCI Rajasthan - Flavours of the Desert event. I hope to send in more entries, but in any case don't want to miss the boat.