• 2 cups khatti dahi (sour curds/yogurt)
• 1/2 cup besan (gram flour/chickpea flour)
• 1/2 cup mangodi (sun dried lentil dumplings)
• 1 papad (poppadum) - roasted and broken into small pieces
• 1/4 tsp methi dana (fenugreek seeds)
• A pinch of hing (asafoetida)
• 3/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp red chilli powder
• 2 tsp + 1 tbsp oil
• Salt to taste

In a pressure cooker, heat 2 tsp oil and add mangodi. Fry mangodi till reddish brown. Turn off the heat. Add 1 cup water and close the cooker. Let it stand for 7-8 minutes. Then while still cosed, pressure cook mangodis to 2 whistles (please check before pressure cooking if there is some water left otherwise add some).

In a deep bowl, take curd, besan, turmeric, red chilli and coriander powders and salt. Add 4 cups of water. Blend with a hand blender, mixer or a big spoon into a lump free smooth mixture.

Heat 1 tbsp oil in a kadhai/wok and add methi dana. When they turn darker, add hing. Add the besan curd mixture and cook stirring till the kadhi comes to a boil.

Add mangodi and turn the heat to medium-low. Cook for 20 minutes, stirring ocassionally.

Add papad pieces and cook for another 5 minutes. Serve hot papad mangodi ki kadhi with rice or roti.

by Pak101.com (few years ago!) / 1974 views