Mungodi Curry (Lentil Fritter Curry) a Himachali Cuisine

Mungodi is a delicious curry that is made with day-old daal pakodas (lentil fritters).

Ingredients

2 -3 cups day-old mung daal pakodas (lentil fritters)
3 plum tomatoes, chopped
1 small onion, chopped
2” ginger, chopped
7-8 cloves garlic, minced
2 tsp. dhania powder (coriander)
1 tsp Haldi powder (turmeric)
1 tsp. amchur powder (dry mango powder)
1 tsp. jeera seeds (cumin)
Red chili powder to taste
3 – 4 tbsp. cilantro, chopped
Salt to taste

Method

Grind the tomatoes, onions, garlic, and ginger with a little water in a blender.
Heat 3 tbsp. oil in a wok and add jeera seeds.
When the seeds begin to pop, add the ground tomato mixture.
Cook well for about 15 minutes.
Add the dhaniya, haldi, amchur, salt and chili powder.
Mix well and cook covered on a medium flame for about 15 minutes.
Add 5 cups of hot water and mix well.
Add the pakoras and allow the gravy to come to a boil.
Cook uncovered for about 10 minutes until the pakodas have absorbed the gravy.
The dish should still have plenty of gravy ( it should not be too dry)
Remove from fire, garnish with cilantro and serve hot with basmati rice.

Additional

Serve: 6