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Matar Ka Nimona aur Mungodi - Mung Bean Dumplings in Curried Green Pea Broth recipe
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Matar Ka Nimona aur Mungodi - Mung Bean Dumplings in Green Pea Broth

Mung Bean Dumplings in Green Pea Broth
Prep Time2 hrs
Cook Time55 mins
Course: Side Dish
Cuisine: Indian, Uttar Pradesh
Servings: 4 people


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


  • 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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