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Mangochi Curry (Moong dal Kofta Curry)

Nisha
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Mangochi curry is a Kayastha speciality delicacy. Mangochi curry made from moong dal are cooked in traditional yogurt and cashew gravy.

First a word about Kayasthas: In traditional hindu beliefs and caste system Kayasthas were given the role of Book-keepers for the state. Kayastha means ‘scribe’ in Sanskrit and have acted as record-keepers and administrators of the state. According to the Hindu scriptures known as the Purans, Kayasthas are descended from Chitragupta Maharaj, who was born from the body of Brahma (ref Wikipedia).

Back to the recipe: Normally the pakoda’s are made out of besan but here i have made them with moong dal.

Mangochi Curry (Moong dal Kofta Curry)

Ingredients for Mangochi Curry

Method of Making Mangochi Curry

Soak moong daal for 2 hours.

Moong Dal

Grind with 3 green chillies, ginger, 1/2tsp cumin seeds and very to make a thick and fine paste.

Moong Dal Paste

Beat  the batter well to make it lighter, add asafoetida , salt to taste, chopped fresh fenugreek or coriander leaves.chopped 10 cashews and raisins and mix well.

In the same mixer jar (don’t wash after grinding moong daal) grind chopped tomato, 5 green chilli, ginger, 15 cashews and curd .Take out in a bowl and add, refined flour mix well.

 

Heat oil in a pan,make small fritters from the daal batter and fry on medium flame to a light golden brown colour.

 

Take 2 tbls oil in a pan ,add cloves,  green cardamom, bayleaves, cinnamon and 1/2 t.s cumin.

When start crackling add the ground tomato paste ,chilli powder.turmeric salt ,coriander powder ,kasoori methi and fry for 2-3 minute .

Add 2 glasses of water and cook for 10 minutes on medium heat .keep stirring

Add fried kofta’s and garam masala powder and cover and cook for 10 minutes on slow heat.

Garnish with fresh coriander.and serve hot with plain rice or roti.

 

 

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Mangochi Curry (Moong dal Kofta Curry)

Mangochi curry is a Kayastha speciality delicacy. Mangochi curry made from moong dal are cooked in traditional yogurt and cashew gravy.
Course Main
Cuisine Bihari Recipes
Servings 2 -4
Author FoodFlavor.In

Ingredients

  • Yellow moong daal – 220gms
  • Fresh fenugreek or coriander leaves - 4tbls
  • Asafoetida a big pinch
  • Tomato – 3
  • Cumin seeds – 1tbsp
  • Curd - 1/2cup
  • Fresh cream – 2tbsp
  • Green cardamom – 2
  • Cloves – 3
  • Bay leaves – 2
  • Cinnamon – 1 inch
  • Cashew nuts - 25
  • Refined flour - 1tsp
  • Raisins - 20
  • Green chillies - 8
  • Ginger - 1.5inch
  • Fresh coriander - 3tbls
  • Coriander powder - 1/2tsp
  • Garam masala - 1/2tsp
  • Kasoori methi - 1/2tsp
  • Chilli powder - 1tsp
  • Turmeric - 1/2tsp
  • Whole garam masala - 2tsp
  • Salt to taste
  • White Oil - 3tsp
  • Coriander leaves – 1/2tbsp

Instructions

  • Soak moong daal for 2 hours.
  • Moong Dal
  • Grind with 3 green chillies, ginger, 1/2tsp cumin seeds and very to make a thick and fine paste.
  • Moong Dal Paste
  • Beat  the batter well to make it lighter, add asafoetida , salt to taste, chopped fresh fenugreek or coriander leaves.chopped 10 cashews and raisins and mix well.
  • In the same mixer jar (don’t wash after grinding moong daal) grind chopped tomato, 5 green chilli, ginger, 15 cashews and curd .Take out in a bowl and add, refined flour mix well.
  • Heat oil in a pan,make small fritters from the daal batter and fry on medium flame to a light golden brown colour.
  • Take 2 tbls oil in a pan ,add cloves,  green cardamom, bayleaves, cinnamon and 1/2 t.s cumin.
  • When start crackling add the ground tomato paste ,chilli powder.turmeric salt ,coriander powder ,kasoori methi and fry for 2-3 minute .
  • Add 2 glasses of water and cook for 10 minutes on medium heat .keep stirring
  • Add fried kofta's and garam masala powder and cover and cook for 10 minutes on slow heat.
  • Garnish with fresh coriander.and serve hot with plain rice or roti.
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