Uttarakhand Mangodi Ki Sabzi Dried Lentil Dumpling Pahadi Curry

Method

1. 1

   Heat 1 tbsp oil in a pan. Add the dry mangodi.

2. 2

   Fry on medium heat, turning regularly, for 4 to 5 minutes until golden-brown all over and smelling of roasted lentil. Remove and keep aside.

3. 3

   Heat 2 tbsp mustard oil to smoking in the same pan.

4. 4

   Reduce to medium. Add cumin seeds — sizzle. Add finely chopped onion. Cook on medium heat for 8 minutes until golden-brown.

5. 5

   Add ginger-garlic paste. Cook 2 minutes until the raw smell disappears.

6. 6

   Add finely chopped tomatoes. Cook 8 minutes until completely soft and oil separates at the edges. Add turmeric, coriander powder, red chilli powder and salt. Cook 2 minutes.

7. 7

   Add 1/2 cup water. Bring to a simmer. Add the fried mangodi.

8. 8

   Stir gently — the mangodi are fragile after frying.

9. 9

   Simmer on medium heat for 10 to 12 minutes.

10. 10

    The mangodi absorb the gravy and soften — they should still have slight firmness at the centre, not be mushy.

11. 11

    Add garam masala and fresh coriander. Serve with roti.