Most daal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of daal in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the daal, often to impart a sour flavor.
When the skin is removed in processing of Whole Green moong, the beans are usually split as well, exposing their pale to dark yellow insides. At this point, they are called "Yellow Mung Beans", "Split Mung Beans" or even more descriptive, "Yellow Split Mung Beans." The darkness of the yellow insides will vary by variety.
The ones sold with skins off are called either peeled, skinless, decorticated or hulled. If what you were bought were called "Mung Dal", an Indian name for this, then the skins will have been removed.
In India, Split Mung Beans are used a lot in curries. In Thai cooking, they are often used in desserts.
Split Mung Beans cook very quickly and cook up very soft.
One of the Famous recipe in India That is Mangodi ki sabzi, Here I am making it with some twist, I had tried this recipe first time and guess what, it comes out really so delicious. I tried to make it in a Punjabi style, so that it can enhance the flavor of Badis.
I am dedicating this Post to my Mom, because lots of memories are there with this dish. When I was in my First year of college, my mother taught me how to make these Moong ki Badi. We just go to our terrace and put small small drops of Mangodi's Batter on a big Plastic in lines, and when the batter is complete, The whole Plastic was full of equal Badis. They looks very beautiful and nice. There's also a one ritual at my side (In Rajasthani Family), When a daughter is going to marriage, Before marriage, her mother needs to make these Moong ki Badi and she give these Badis to her Daughter's wedding stuffs. I mean this is a must...My mother had done it when I was going to be married, Ohhhh am being Emotional :( ... Sometimes, I mean, with me, Its Every time, Whenever I make or prepare something which has so much memories with my mother, in a kitchen with her, here I miss her so much. You know its a one thing, when you cook with somebody you will enjoy your cooking and specially If your mom is there then its a Heaven, and when there's nobody I feel like you are just cooking (of Corse with love for your Family).........Miss You Mom!! Love you! :)
How to Make Moong Daal ki Mangodi (Badi)
Preparation Time: Overnight
Cooking Time: 15 Minutes
2 Cups Moong Daal (dhuli) (Split Green Gram) (Soaked Overnight)
1/2 tsp Asafoetida (hing)
1. Soak the moong daal in water for overnight.
2. In the morning, drain the water and Grind it to a fine paste in a mixer or food processor.
3. Take hing in a little water to dissolve.
4. Beat the Batter till fluffy, and add the hing to it.
Make the Mangodis (Badi):
1. Grease any Plate or thali with oil and drop equivalent to about 1 tsp of batter on it till all the batter is used.
2. These have to be left to dry out in the sun. When the top seems quite dry, try to pullout a badi. If it comes clean off from Plate turn the cloth over, so that the bottom is exposed for drying.
When dry, pull all the badis off the Plate, pack them, seal and store.
Now, Lets make Curry from these delicious Mangodis.
For these You will need:
1 Onion, Finely Chopped
1 tsp Garlic Paste
1 tsp Ginger paste
1/2 tsp Cumin seeds
1/2 Cup Tomato and capsicum, Chopped
2 Tbsp Carrot, Finely Chopped
1 Tbsp Almond Meal
1/2 tsp Red chili Powder
1/2 tsp Garam Masala
1/2 tsp Coriander Powder
1/2 tsp Kitchen king Masala
1/2 tsp Kasoori methi
1/2 Tbsp Coriander leaves, chopped
1/2 Cup Yogurt
Salt to Taste
1. Line up all the ingredients.
2. Heat a pan with oil, and add Mangodis in it and roast them until its color changes to brown. switch off the pan and take them off in another bowl.
3. Now for the curry, first we need to make one paste. For this, Take a small Bowl and add Almond meal, Red chili powder, Garam masala, Coriander Powder, Kitchen king Masala, and lil salt. add 1 Tbsp (less or more) water to make a paste (see picture, paste should be like this). keep it aside.
4. Again heat a same pan with oil and add cumin seeds, then add chopped onions and Garlic paste, saute them for a minute.
5. Then add chopped Tomatoes and capsicum, saute them just for few seconds and add our masala Paste in it and cook it for 2 minute.
6. Add Finely chopped Carrot in it and cook for a minute. (Note: For this Curry, the vegetables should be crunchy, That's why we are not cooking or boiling carrots or sautéing capsicum so much.)
7. After sautéing them add yogurt, mix it well and cover a pan with lid and let it cook for a minute.
8. Add Kasoori methi, mix it properly and cook for few seconds.
9. Finally, Add Mangodis in a gravy and mix them properly. add 1/2 Cup of water in it. and cook for a while.
10. Garnish with chopped coriander and if you want you can add butter at last.
Serve hot with Roti (Chapatti) or Paratha.