Methi Mangodi

Ingredients(for 1 medium bowl (approx. 200g))

• 1 cup Fresh methi leaves (fenugreek) (methi saag, finely chopped)
• 1/2 cup Mangodi (sun-dried moong dal nuggets) (store-bought or homemade)
• 1 medium Onion (finely chopped)
• 1 large Tomato (finely chopped)
• 1 tsp Ginger-garlic paste (adrak-lehsun)
• 1 Green chili (finely chopped, hari mirch)
• 1.5 tbsp Mustard oil (sarson ka tel (or use less for lighter version))
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Red chili powder (lal mirch)
• 1 tsp Coriander powder (dhaniya powder)
• to taste Salt (namak)
• 2 cups Water
• 2 tbsp Fresh coriander (hara dhaniya, for garnish) - optional

Instructions

1. 1

   Heat mustard oil in a kadhai on medium flame. Add cumin seeds and let them splutter.

   2 minutes

   For milder flavor, use less oil or opt for cold-pressed mustard oil.

2. 2

   Add finely chopped onions and sauté until golden brown.

   3 minutes

   Sprinkle a pinch of salt to help onions cook faster.

3. 3

   Mix in ginger-garlic paste and green chili. Cook for a minute until aromatic.

   1 minute

   Stir continuously to avoid burning the paste.

4. 4

   Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes turn soft and oil separates.

   4 minutes

   Mash tomatoes with the spatula for a smoother curry base.