Papar Mangodi

Since Rajasthan is a desert n in the olden days
Fresh veggies would rarely reach there n then only the very rich could get it . So a lot of Rajasthani fare was made with dals , Besan or dried veggies like Kair, Sangri, khelra, kumbhatia, gum berry ( goonda)
They used curd to make a gravy n kachri / or amchoor for the sour touch
This is one such dish where Mangodi is made with moong dal. Soaked, drained, n then grinded. Then the ladies make tiny dumplings or snake like lines with this battery dry it under the sun for 3-4 days. It is then stored n used throughout the year
A lovely Rajasthani dish
Simple n delicious

2 Papars roasted n broken into pcs( I used Patanjali)
4 tbsps mangodi
3/4 cup dahi( curd)
1/4 tsp turmeric pwd
1 tsp dhaniya pwd( coriander pwd)
1/2 tsp red chilli pwd
1 tsp besan( chickpea pwd)
1/2 tsp jeera( cumin)
A pinch of hing( asfoetida)
1 tbsp ghee

Heat the ghee in a wok. Fry the mangodi in ghee . Remove in a bowl with a slotted spoon.
Add the hing n jeera in the remaining ghee
Add the mangodi back to the wok. Pour in about 1 1/2 cups of water. Reserve the salt and add in the Haldi, chilli owed and dhaniya. Bring it to a boil Let it cook on a medium to high flame till the Mangodis soften. Meanwhile add the Besan to the curd n whisk it. Add this to the mangodi n keep stirring till it starts boiling. Add the papar pieces. N within a minute they will soften. Cook for about 2 minutes.
Serve with hot rotis.

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