This scrumptious and nutritious spinach gravy with lentils mangodi will be liked by you all, specially to those who like Rajasthani food. We are making sabzi with moong dal mangodi in spinach gravy. But you can moong dal mangodi(moong dal mangodi),chana dal mangodi or urad dal masala mangodi as per your taste.
Ingredients for Moong Dal Mangodi in Palak Gravy
Spinach - 750 grams (1 bunch)
Sugar - 1/2 tsp
Moong dal mangodi - 100 grams (1 cup)
Tomato - 4 (medium size)
Green chilly - 1 to 2
Ginger - 1 inch long piece
Oil - 2 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Turmeric powder - less than 1/4 tsp
Cream or fresh malai - 2 tbsp (optional)
Gram flour - 1 tbsp
Salt - as per taste (1 tsp)
Red chilly powder - 1/4 tsp (optional)
Green coriander - 2 tbsp (finely chopped)
How to make Dal Vadi in Spinach Gravy
Remove stalk from spinach. Dip the leaves in water and wash twice thoroughly. Take then out and place in any sieve or plate, diagonally and allow the water to drain out.
Take these leaves in any vessel, add 1/2 cup water and sugar into it. Keep it over medium flame, cover and allow it simmer for 8 to 10 minutes. Turn off the flame.
Preheat 1 tbsp oil in a wok. When oil is hot, add moong dal mangodi and roast on medium flame until it turns slightly brown in color. Take out the roasted mangodi in a plate. Add some oil and gram flour in a wok and saute until it changes slightly brown in color.
Wash the tomatoes, cut in big chunks. Remove the stalk from green chilly and wash. Peel the ginger and wash it as well. Place all these ingredients in mixture jar to make a fine paste. Take out the paste in a bowl.
Let the boiled spinach, cool. Now place it in a mixture jar and grind to make paste.
Preheat 1 tbsp oil in a wok. When oil is hot, add asafoetida and cumin seeds in to it. After sauteing cumin seeds, add turmeric powder and ground tomato-green chilly paste. Also add some red chilly powder as well. Saute the masala until oil starts floating on the surface. Now add cream in the masala and saute for 2 minutes.
Add mangodi, 1.5 cup of water, roasted gram flour and salt in the roasted masala, cover and cook on low flame. When mangodi gets soft, add ground spinach and there is decrease in the amount of water the add some more water accordingly. After the sabzi starts simmering once, cook for another 2 to 3 minutes. Spinach-mangodi sabzi is ready, turn off the flame. Add garam masala and green coriander into the sabzi and mix well.
Spinach mangodi sabzi is ready. Take out the spinach mangodi sabzi in a bowl and garnish with some cream. Serve steaming hot spinach mangodi sabzi with chapatti, naan or rice and relish eating.
If you wish to add onion and garlic to the sabzi, then take 1 to 2 small onion and 4 to 5 garlic cloves. Peel and chop finely. After sauteing cumin seeds, add onion and garlic cloves and saute the onions until they turn pinkish in color. Now add rest of the ingredients as listed above and make sabzi.