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Methi Mangodi

Methi Mangodi
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
  • 1 bunch methi leaves (fenugreek leaves), chopped
  • ½ cup moong dal mangodi, crushed
  • 1 teaspoon turmeric powder (haldi)
  • ½ teaspoon cumin seeds (jeera)
  • 2 teaspoons ginger-green chilli paste
  • 1 teaspoon coriander (dhania) powder
  • ½ cup milk
  • ½ cup curds, beaten
  • 1 teaspoon sugar
  • 4 tablespoons oil
  • salt to taste
  1. Add salt and ½ teaspoon turmeric powder to the methi leaves and keep aside for 5 minutes. Squeeze out all the water and wash the methi leaves very well. Keep aside.
  2. Heat the oil in a pressure cooker and add the cumin seeds.
  3. When the seeds crackle, add the ginger-green chilli paste and stir for a few seconds.
  4. Add the mangodi and sauté for 2 to 3 minutes.
  5. Add the methi and sauté for 5 to 7 minutes over a slow flame.
  6. Add the coriander powder, milk, curds, sugar, ½ teaspoon of turmeric powder, salt and ½ cup of water and bring to a boil while stirring continuously.
  7. Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked.
  8. Serve hot.