Jain Mangodi Ki Sabzi

Heat half the ghee in a robust pressure cooker or heavy, deep pan. Deposit the manually crushed moong dal vadi (mangodi) chunks into the fat. Roast them deliberately on low heat for 3-4 minutes until they turn a deeply toasted golden brown and emit a rich, nutty scent.

3–4 min

Promptly extract the perfectly roasted vadi from the vessel and set aside.

Add the remaining ghee to the same cooker. Add the cumin seeds and wait for them to splutter.

Scatter in the asafoetida (hing) and the sharply chopped green chillies. Sauté rapidly to bloom the aromatics.

Fold in the processed tomatoes, heavily backed by the turmeric, red chilli powder, and coriander powder. Cook this heavy base until the tomatoes disintegrate completely into a mush, visibly weeping ghee from the perimeter.

Return the deeply roasted vadi to the cooker. Toss the hard chunks vigorously to encase them fully within the dense tomato masala.

Pour in the measured water and season with salt. The dried lentil dumplings need plenty of liquid to boil and swell properly.

Secure the pressure cooker lid entirely. Process for 3-4 whistles on a medium heat setting. (If opting for an open pot method, clamp a lid on and maintain a slow simmer for 20-25 minutes to ensure the vadi softens to its absolute core).

20–25 min

Permit the internal pressure to dissipate entirely by nature. Open the lid, finish with a dusting of garam masala and freshly chopped coriander. Integrate gently and serve.