Matar Ka Nimona aur Mungodi - Mung Bean Dumplings in Green Pea Broth
Mung Bean Dumplings in Green Pea Broth
Servings: 4 people
Ingredients
Mangodi Ingredients
- 1 cup split yellow mung beans moong dal
- 2 teaspoons cumin seeds
- 1 large green chile
- 1 1/2 teaspoons salt
- mustard oil for frying
Nimona Ingredients
- 1 1/2 cups frozen green peas defrosted
- 1 tablespoon grated ginger
- 2 large green chiles
- 2 tablespoons ghee
- pinch of asoefetida
- 1 teaspoon cumin seeds
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala
- 2 tablespoons finely chopped cilantro
Instructions
- Soak mung beans in water for 2 hours. Drain.
- In a coffee/spice grinder, grind the cumin seed.
- Combine mung beans with cumin seed, chili and salt in a high powered blender and grind to a smooth paste.
- In a saucepan or a wok, heat enough mustard oil for deep frying.
- Using a tablespoon or a mini scooper, make little dumplings and fry in the hot oil until golden brown on all sides,
- To make the nimona, combine green peas, ginger and chile in a food processor. Grind to make a thick paste. Add a few tablespoons of water if you prefer a smoother paste and a more refined broth.
- In a deep skillet or saucepan, heat ghee.
- Add asoefetida. After it stops sizzling, add cumin seeds. Fry until it starts to change color.
- Add curry powder and a teaspoon of water. Fry for 1 minute.
- Add green pea paste and fry for about 5 minutes, stirring frequently. Add garam masala and fry for 1 minute.
- Add 4 cups of water. Bring to a boil. Reduce to a simmer.
- Add mung bean dumplings and simmer for 30 minutes.
- Add cilantro and salt, as needed. Stir to combine.
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