Homemade Sun-dried Mangori is an easy way to dry your green gram lentil paste. Once it is sun-dried it can store at room temperature for months. It is then used as an addition to pulao, or in potato curry or even in veggies.
In a Jain household, making and eating Mangori is such a common occurrence that I never realized that others may not know about this.
When I made Mangoris this year and posted on Facebook, I was bombarded with questions on how to make it and how to use it.
Typically Jain’s eat only limited vegetables and do not consume non-veg or egg. So to provide variety to their meal, using lentils/ legumes/ dal in a novel way spices up their cuisine.
So here I am with a very simple recipe, which requires a bit of offline time and loads of Sun. Nothing you can’t manage with little planning.
All you need to do is soak dal/ lentil overnight, grind it, pipe into small dots and leave to sun-dry for 2-3 days.
And you have mangori ready to be used with whatever dish you want to add it to – with gravy, with roasted vegetables, take your pick.
Homemade Sun-dried Mangori
- 1 cup split green gram dehusked, moong dal
- Soak the moong dal overnight.
- Wash and grind it using very little water.
- Transfer to a big bowl and beat for 5 mins adding no more than ½ cup of water. You can beat using hand beater or a stand mixer.
- Add enough water only, so that it holds the shape when you pipe.
- Transfer the prepared batter to a piping bag and use a startip or any other tip of your choice.
- Grease a baking tray lightly with oil/ butter and pipe small drops/ designs on the greased tray.
- Allow them to sun-dry under hot sun for 2-3 days. If water remains, then it will get spoilt.
- Once it dries, it easily slides off the tray. You can turn them around for 1 day to allow thorough sun-drying.
- Store in an air-tight container.
- Whenever you want to use them, just remove a handful, slightly break them up using gentle pressure of your thumb.
- Add 1 tsp butter or clarified butter in a pan, add mangori and roast them to golden brown. Remove and keep aside.
- Now use these roasted mangori as addition to dry veggies, or with gravy. I typically use them with Gourd gravy or peas gravy.
- Use only as much water as required.
- I used the traditional method of dropping the batter randomly on the greased tray using my fingers, but piping bags with stp of your choice works very well too.
- If sundried well, they have long shelf life and can be stored outside if going to use quickly, but if it will be used later, then can be stored in refrigerator.
- I make plenty of it during March-May and use it for remaining year as Sun is never that strong once rains start in Pune.
- You can refer to Taazi Magori Recipe as well for detailed process of beating the batter.