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HomeLifestyle NewsMakar Sankranti Special Recipe: The festival is incomplete without Moong Dal Mangode.

Makar Sankranti Special Recipe: The festival is incomplete without Moong Dal Mangode.

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Makar Sankranti Special Mangode

Moong Dal Pakode: Special dishes are prepared in homes on 14 January i.e. on the day of Makar Sankranti. With the arrival of Sun in Uttarayan, the light of happiness starts coming in people’s lives. Makar Sankranti is celebrated with different names across the country. Different places have their own tradition of cooking and eating food. However, on Sankranti, sesame laddus, gajak and khichdi are eaten in most of the houses. In the areas around Gwalior and Kanpur, Moong Dal Pakode is made on Makar Sankranti. Crispy mangodas of green moong dal are very tasty to eat. The taste of green onion, ginger and green chillies in it makes it even more special. Mangodas are eaten with green chutney or sauce. Know the recipe of Moong Dal Mangode.

Ingredients for Moong Dal Magoda

To make mangoda, you need about 200 grams of moong dal. For this, 1-2 pinch asafoetida, 3-4 chopped green chillies, 1 inch chopped ginger, half small coriander, half bowl green or plain onion, 1/4 spoon red chilli powder, 1 spoon coriander powder, salt as per taste, Oil is required to fry mangoes.

Moong Dal Magoda Recipe

  • To make Mangoda, you have to take green peeled lentils and soak them in water for 4-5 hours or overnight.
  • If you have taken peeled lentils then mash it with your hands and remove some of the peel and keep some aside.
  • Now grind the pulses coarsely in a mixer without water. You have to add very little water to the dal, it should not be too thin.
  • While grinding the lentils, add 1-2 spoons of water in between and grind them coarsely.
  • Take out the ground dal in a big vessel and mix all the spices in it and beat the dal.
  • Now mix ginger, green chilli, green coriander and green onion in the dal.
  • Heat oil in a wide pan and put 8-10 mangoes in it one by one.
  • Now you have to fry the mangoes until they become brown and crispy. Take them out in a plate and keep them.
  • You have to make all the magodas in the same manner and keep them aside in a vessel.
  • Use green coriander chutney to serve hot moong dal mangoda.
  • Apart from this, you can also eat them with tomato ketchup or sour tamarind chutney.

In winter, eat tikkis made of millet, jaggery and sesame, the taste is such that even cookies fail.

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