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Taazi Mangori

Taazi Mangori or Moong Dal Pakora Curry is a delicious curry made without onion and garlic in most Jain households during festivals. In north India, it is especially made during Anant Chaudas or Anant Chaturthi as no green vegetable can be consumed that day.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 cup dehusked green gram moong dal
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • tsp coriander powder
  • ½ cup whipped yogurt or buttermilk homemade curd
  • 1 tbsp ghee clarified butter
  • 2 pinches asafoetida
  • to taste salt
  • water for soaking
  • oil for frying

Instructions

  • Soak moong dal for 2-3 hours. Strain it.
  • Grind it into a smooth paste using a grinder. Use as little water as possible for grinding.
  • Add a pinch of asafetida & salt.
  • Now beat the lentil batter using a hand mixer to incorporate air into the batter. Keep adding little water using a teaspoon. Beat for 5-7 minutes till the batter appears fluffy
  • In a wok, heat oil for frying.
  • when oil is hot and ready for frying, drop small balls of batter to make pakoris. Remove them and drain on a plate lined with paper napkin.
  • In a separate pan, heat ghee, add asafetida. Add cumin seeds. Once they splutter, add turmeric powder, red chili powder and coriander powder. Roast gently for few seconds.
  • Now add water to make gravy. Allow the water to boil 4-5 mins on high to evaporate slightly and cook as well.
  • In the meantime, add little water to curd to make it thin.
  • Whisk the water and curd together to form a homogeneous mixture.
  • Now gradually add curd mixture to the boiling water.
  • Stir to mix well. Boil for few more mins & then add fried pakoris.
  • Garnish with cilantro and serve hot with garam garam chapatis.

Notes

  1. Use a spoon which is narrow at the front for easy dropping of batter into the oil. Also leave the batter on the sides of the wok, just along the edge where oil level is there. This allows the pakoris to trap air & swell nicely. Also this avoids bursting of these pakoris which is common with this dish.
  2. Once pakoris are done, remove them from wok & drop them into a bowl of water. This will allow the pakoris to soak water & become soft. Once they become cold, it is difficult to make them soft.
  3. As no fermenting needed for the dal, this recipe can be prepared at a short notice as well.
  4. It makes for a tasty and different version of yellow moong dal than regular dal preparation.
  5. A quick recipe to enjoy with puris for festivals and party times.
  6. One can try variations with different dal and by adding some veggies to the gravy.