Summers Now: Lots of Frozen Yoghurt, Lemonade, Swimming Camps, Crash Courses for kids, Playdates and Exotic Holidays.
Summers Then: Relentless play under the sun, Nimbupaani, matka kulfis from kulfiwalas, Nani house and Mom making pickles, stocking spices for the entire year and drying mangodis.
Mangodis/Mung Wadiyan, are nothing but sun dried mung lentil nuggets. They are usually made in the summers when ample sunshine dries them perfectly to store for an entire year.
In my house, a day was pre-decided and fixed to make these nuggets. Work started early, with soaking, grinding and then dropping them on to clean plastic sheets(spread on the terrace for maximum sun). I particularly remember the task mom gave us. To find 4 stoppers, like a brick or a stool/table or some unused broken box – to place on the corners of the plastic spread, to prevent it from flying away. Now why didn’t mom use thalis/plates? Well, at that time, they made huge batches to stock for a year catering to at least 12 or more people. Thats why, plastic sheets worked better than thalis.
It is actually very easy to make these, but I’ve never attempted it.
Simply because, my yearly supply comes from both sides – mother and mother in law. Hence never found the need really. If you ever want to attempt making these nuggets, I did find a very resourceful link here.
Usually these nuggets are mixed with some fresh vegetable like potatoes or peas or corn. You can make them plain too, but combine it with a veggie and you are in for a treat.
I made a simple no onion, no garlic mangodi-matar. It’s so quick, that I put that wok on fire just 10 minutes before we sat for lunch.
- 1/2 cup mangodi
- 1 cup fresh peas, you can use frozen too.
- 1 tsp ghee/clarified butter
- 1/4 tsp cumin seeds
- a pinch of hing/asafetida
- 1/2 tsp turmeric powder
- 1 tsp chili powder, salt to taste
- lots of fresh coriander to garnish
First, heat an empty thick bottomed pan, dry roast the mangodis, till they are slightly brown. I usually do it on an iron tawa/flat griddle(used for making rotis). Keep turning the nuggets else they will not brown uniformly. Once done, keep aside.
In a deep pan, heat ghee. Once hot, splutter cumin seeds, add hing/asafoetida. Throw in the peas, along with salt, turmeric, red chili powder and little water. Once the peas are almost done, add 2 cups of boiling water( I have a kettle, so it works faster for me). Add the mangodis, give it a mix, and let it boil for another 4-5 minutes. The lentil nuggets absorb water and swell up. Making sure it is not completely dry, you can switch the flame off.
Garnish with coriander leaves. Best when served hot with phulkas/puffed chappathis.
It is advisable not to mix too much with your ladle once the mangodis are inside. The nuggets tend to break and mash. We don’t want that. The curry should show the mangodis in their distinct shape, as my mom says.
This is a perfect recipe for days when you want to cook without onions and garlic or when you’re just too lazy to make something fancy. With hardly any chopping required, mangodi matar proves to be scrumptious and filling.