Aloo Mangodi

Aloo Mangodi is a traditional North Indian dish made with potatoes (aloo) and sun-dried lentil nuggets (mangodi) in a flavorful spiced gravy.

Ingredients:

For Mangodi:

• 1 cup moong dal (split yellow lentils)
• Water for soaking
• Salt to taste
• A pinch of asafoetida (hing)
• Oil for deep frying

For Aloo Mangodi Curry:

• 2 medium-sized potatoes, peeled and diced
• 1 cup mangodi (sun-dried lentil nuggets)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons cooking oil
• Water for cooking

Instructions:

For Mangodi:

1. Soak Mangodi:

   • Soak moong dal in water for 3-4 hours.
   • Drain the water and grind the soaked dal into a coarse paste. Add salt and asafoetida to the paste.

2. Shape and Dry:

   • Heat oil in a pan for deep frying.
   • Drop small portions of the dal paste into the hot oil using a spoon, shaping them into small nuggets.
   • Fry until they are golden brown and crispy.
   • Remove the fried mangodi from the oil and let them cool.

For Aloo Mangodi Curry:

3. Cook Mangodi:

   • In a separate pan, heat oil. Add mangodi and sauté until they become golden brown.

4. Prepare Aloo Mangodi Curry:

   • In the same pan, add cumin seeds and mustard seeds. Let them splutter.
   • Add finely chopped onions and sauté until they become golden brown.
   • Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
   • Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

5. Add Spices:

   • Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.

6. Add Potatoes:

   • Add diced potatoes and sauté for a few minutes until they are coated with the masala.

7. Simmer:

   • Add water to the pan and simmer until the potatoes are cooked.

8. Combine Mangodi:

   • Add the sautéed mangodi to the potato mixture. Mix well and simmer for a few more minutes.

9. Garnish:

   • Garnish with fresh coriander leaves.

10. Serve:

    • Aloo Mangodi is ready to be served. Enjoy it with rice or any Indian bread of your choice.

Tips:

• You can adjust the amount of chili powder in both the Mangodi and curry to your desired level of spiciness.
• You can add other vegetables like peas or carrots to the curry for extra flavor and nutrients.
• Leftover Aloo Mangodi can be stored in the refrigerator for up to 3 days and reheated before serving.

Aloo Mangodi is a hearty and flavorful dish that showcases the unique taste and texture of sun-dried lentil nuggets. Adjust the spice levels according to your preference.