Dried urad dal dumplings fried then simmered in a spiced tomato-mustard oil gravy — a practical winter sabzi using preserved lentil dumplings as the protein element.
Ingredients
12 to 15 mangodi / vadi (dried urad dal dumplings — small hard off-white balls; find at Indian stores in the papad or pickle section)
1 large onion — finely chopped
2 tomatoes — finely chopped
1 tbsp ginger-garlic paste
2 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala
Salt to taste
1/2 cup water
Fresh coriander to garnish
Method
Heat 1 tbsp oil in a pan. Add the dry mangodi.
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.
Heat 2 tbsp mustard oil to smoking in the same pan.
Reduce to medium. Add cumin seeds — sizzle. Add finely chopped onion. Cook on medium heat for 8 minutes until golden-brown.
Add ginger-garlic paste. Cook 2 minutes until the raw smell disappears.
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.
Add 1/2 cup water. Bring to a simmer. Add the fried mangodi.
Stir gently — the mangodi are fragile after frying.
Simmer on medium heat for 10 to 12 minutes.
The mangodi absorb the gravy and soften — they should still have slight firmness at the centre, not be mushy.
Add garam masala and fresh coriander. Serve with roti.