Mangochi

Ingredients....

1 Cup Moong dal

1 small tomato chopped

1 Onion chopped 

10 to 12 cloves Garlic chopped 

2 Green chillis chopped 

1 tsp Ginger chopped 

2 Dry red chilli small round flakes 

1 Cup Beaten curd

1 tsp Magaj seeds 

6 Cashew nuts

2 Cashew nuts chopped for tempering 

½ tsp Red chilli powder 

1 tsp Turmeric powder 

½ tsp Coriander powder

1 tsp Asafoetida

Kasoori methi

1 tsp of Cumin mustard Fenugreek and funnel seeds 

Salt for kadhi and mangochi 

Oil for deep fry

Oil for tempering 

Preparations.....

Soak the moong dal overnight. Grind without using  water into a smooth paste.  

Add salt as desired. whisk the batter continuously for more fluffy and light.

Heat oil for deep fry, drop the batter to form a ball shaped pakoda. Swrill the spatula over pakodas for evenly cooked. Cook until all are equal colour.

Once done remove in a plate. 

   Take a bowl of hing water and soak all pakodas for a while. 

In a salad bowl add curd, add enough water, add moong dal paste, all above dry spices and salt. Mix well without any lumps. 

Pour in a cooking pot heat on a low flame stir continuously to avoid curdling. 

Once done remove from flame and now squeeze out all mangochi from hing water and add in kadhi stir lightly.

 Heat oil and temper with tempering ingredients.

 Pour this temper on top of kadhi.

 Do no mix now, mix on the time of serving. 

Tips......

* If you want smooth and light weight pakoda then add cooking soda in batter just before start to deep fry. And skip the soaking in hing water 

* Using of fried moong dals more tastier than regular once. 

* Curd substitute are... Tamarind, lemon salt, vinegar, fermented and lemon. 

Lemon should be added when whole kadhi cools down then  squeeze without its pulp. And do not heat it again.