Rajasthan being an arid region was not suitable for growing vegetables. The people hence preserved the vegetables and lentils by dehydrating them. They used this whenever vegetables were required. The times have changed now and due to the advancement in transportation and many canals running through the desert most of the vegetables are available throughout the year. But the dried food in their staple diet remains, but now mixed with some fresh vegetables.
One of the dried condiments of Rajasthanis especially a favorite of people of Jodhpur are Mangodis. These are prepared using either split Green Gram or split Black gram. These can either be made at home or can be bought from shops.
Time Required: 10 Minutes + Soaking Time + Drying Time
1 Cup Moong Dal / Hesarubele / split Green Gram or Urad Dal / split Black Gram
4 Green Chilies or 2tsp Red Chili Powder
¼ tsp Hing / Asafoetida
½“ Ginger piece
½ tsp Salt
Soak Moong Dal for 2 to 3 hours. Drain it and grind with Ginger, Chilies, Salt and Hing to a paste.
Put drops of the paste on a polythene sheet using a spoon as shown in the picture or press the mixture in a “sev” press.
Sun dry for a day or two.
Remove and store in airtight jars. This is used in the preparation of various dishes like Palak Mangodi, Alu Mangodi etc.,
Recipes using Mangodi: