Moongdal ki Mangochiya

Moongdal ki Mangochiyan is a delicious and popular Punjabi dish made with moong dal (split mung beans) and gram flour. The dal is mashed and then shaped into small balls, which are then deep-fried. The fried mangochiyan are then added to a tomato-onion gravy, along with spices, and simmered until cooked through. The dish is typically served with rice or roti.

Here is a recipe for Moongdal ki Mangochiyan:

Ingredients:

1 cup moong dal, split and washed
1/2 cup gram flour
Salt to taste
Oil for deep-frying
For the gravy:
1 tablespoon oil
1 onion, chopped
2 tomatoes, chopped
1 teaspoon ginger garlic paste
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
Salt to taste
Fresh cilantro, chopped, for garnish
Instructions:

To make the mangochiyan, combine the moong dal, gram flour, and salt in a bowl. Mix well to combine.
Heat the oil in a deep pan over medium heat.
Shape the dal mixture into small balls.
Fry the mangochiyan in batches until golden brown and cooked through.
Remove the mangochiyan from the oil and drain on paper towels.
To make the gravy, heat the oil in a large pan over medium heat.
Add the onion and cook until softened.
Add the tomatoes and cook until soft and mushy.
Add the ginger garlic paste and cook for a minute.
Add the turmeric powder, coriander powder, cumin powder, garam masala powder, and salt.
Cook for a minute, stirring constantly.
Add the mangochiyan and stir to coat in the gravy.
Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until the gravy thickens.
Garnish with fresh cilantro and serve hot with rice or roti.
Enjoy!