A light broth with chunks of dried lentil nuggets called Mungodi, Mungodi ki Sabzi is a Rajasthani specialty. It is just one of the many innovative ways the people of this desert state in India have adapted their cuisine to their often extreme weather. Dried Mungodi is easily available in most Indian grocery stores in the US. This dish is homely, quick to make, and amazingly delicious. It comes together easily with a few pantry staples, as long as you have a bag of Mungodi stashed in your pantry.
Mungodi ki Sabzi
Ingredients
- 1 cup Mungodi aka Mung Wadi
- 3 tbsp Ghee divided
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/2 tsp Red chili powder adjust based on spice tolerance
- 1/2 tsp Cumin seeds
- 1 tsp Kasoori methi dried fenugreek leaves, optional
- A pinch of turmeric powder
- Salt to taste
Equipment
- A rolling pin, or a heavy flat skillet
Instructions
Prep the mungodi
- Measure out the mungodi on a sturdy cutting board or a clean counter. Cover with a paper towel. If you are using a rolling pin, roll over the paper towel with a firm hand to break up the mungodi into coarse pieces. You will have to do this a few times. Lift the paper towel, redistribute the pieces of mungodi and roll again, until you have roughly uniform pieces. Note that some of the pieces will get pulverized into powder. If using a heavy skillet, just apply pressure with the bottom of the skillet to break up the mungodi. This will just take a minute or two. The texture of the larger pieces should be like chopped nuts used as ice cream topping.
- Sift the mungodi to separate the bigger pieces from the fine powder. Set both aside separately.
- In a wide skillet or saucepan, heat two tbsp of ghee over low fire. Add the coarse pieces of mungodi and roast while stirring often until they turn a nice golden brown. Do not burn the mungodi. After 3-4 minutes of roasting, when the mungodi pieces are starting to turn golden, add the fine powder into the pan, and continue to stir and roast until everything turns a uniform golden color. We don’t add the powder until the end, because it tends to burn quickly. Set the roasted mungodi aside.
Make the sabzi
- In the same saucepan, bring 3 cups of water to a full boil. Add the cumin powder, coriander powder, chili powder, and salt and turmeric to the boiling water. Then add the roasted mungodi.
- Lower the heat to medium-low and cook the mungodi until they are almost completely cooked through. Taste the broth and adjust the salt and spice level at this point. The mungodi will absorb more water as they cook, and continue to thicken the gravy over time. I usually add a little extra water while the mungodi cooks if I feel the sabzi is getting too thick. You are looking for a soupy/brothy sabzi rather than a thick gravy.
- In a small saucepan, make a tadka with the remaining 1 tbsp of ghee, cumin seeds, and a pinch of chili powder. Pour over the mungodi. Finish with crushed kasoori methi and serve.
- Serve mungodi ki sabzi with fresh rotis or rice, along with another vegetable side. Or if you prefer, you can also eat it as a soup with some rice added to it. Just make the gravy more brothy with some additional hot water.
Notes
- Home made mungodi is the best, but that is like saying home made pasta is better than boxed pasta. Feel free to use store bought mungodi. However, if you have the time, hot weather, and the curiosity to make your own mungodi, it is a very easy recipe, and there is no going back once you have made your own :).
- Mungodi is my daughter’s favorite comfort meal (among a few others). The simple flavors and quick prep make it a perfect meal for a cold evening, or for one of those days when you just can’t decide what to make for dinner.
- Leftovers can be refrigerated and reheated for up to 4-5 days.