Deep-Fried Mung Dal Dumplings in Creamy Karhi MANGORHI KARHI

Ingredients

• 0.5 cup (3.8 oz / 110 g) split moong dal, without skins (soaked for 4 hours)
• 2.33 tbsp (1.2 oz / 35 g) water
• 0.5 tsp (0.1 oz / 3 g) salt
• 0.5 tsp (0.1 oz / 1.5 g) turmeric
• 1 tsp (0.1 oz / 2 g) cumin seeds
• 0.25 tsp (0.05 oz / 1 g) dried pomegranate seeds (anardhana)
• 0.125 tsp (0.02 oz / 0.5 g) baking powder
• Ghee or vegetable oil for deep-frying
• 4 cups (33.8 oz / 1000 g) warm water mixed with 0.5 tbsp (0.25 oz / 7 g) salt (for soaking)

Ingredients

• 1.75 cups (14.8 oz / 420 g) plain yogurt or buttermilk
• 2.75 cups (22 oz / 650 g) water or whey
• 1 tbsp (0.3 oz / 8 g) chickpea flour (or unbleached white flour)
• 0.5 tbsp (0.15 oz / 4 g) turmeric
• 0.125 tsp (0.03 oz / 0.5 g) paprika or cayenne pepper
• 10 fresh curry leaves
• 1 tsp (0.2 oz / 6 g) salt
• 2 fresh green jalapeño chilies
• 2 tsp (0.3 oz / 10 g) scraped, minced fresh ginger root
• 1 tsp (0.1 oz / 2 g) cumin seeds
• 0.5 tsp (0.1 oz / 2 g) black mustard seeds
• 0.5 tbsp (0.25 oz / 7 g) raw sugar or maple sugar
• 2 tbsp (0.2 oz / 5 g) minced fresh coriander or parsley
• 1 tsp (0.17 oz / 5 g) lemon juice
• 2 tbsp (1 oz / 28 g) ghee or oil (for tempering)

Step-by-Step Instructions

1. Pour the soaked moong dal into a wire strainer, rinse, and drain well before blending it in a food processor with 2.33 tbsp (1.2 oz / 35 g) water for about 4 minutes until it becomes a fine, airy batter.
2. Scrape the batter into a bowl, transferring 0.33 cup (2.7 oz / 80 g) into a separate large saucepan to reserve for the sauce, and whisk the remaining batter with 0.5 tsp (0.1 oz / 3 g) salt, 0.5 tsp (0.1 oz / 1.5 g) turmeric, 1 tsp (0.1 oz / 2 g) cumin seeds, 0.25 tsp (0.05 oz / 1 g) pomegranate seeds, and 0.125 tsp (0.02 oz / 0.5 g) baking powder to make it light.
3. Heat ghee in a frying pan to 340°F (170°C) and drop 0.5 tsp (0.08 oz / 2.5 g) dollops of the batter into the hot oil, frying until golden brown, then transfer them into 4 cups (33.8 oz / 1000 g) of warm salted water to soak for 15 minutes before gently pressing them between your palms to squeeze out the liquid.
4. Whisk 1.75 cups (14.8 oz / 420 g) plain yogurt, 2.75 cups (22 oz / 650 g) water, 1 tbsp (0.3 oz / 8 g) chickpea flour, 0.5 tbsp (0.15 oz / 4 g) turmeric, and 0.125 tsp (0.03 oz / 0.5 g) paprika into the reserved dal batter in the saucepan, bring to a gentle boil over moderate heat, then add 10 curry leaves and 1 tsp (0.2 oz / 6 g) salt, simmering for 15 minutes before adding the soaked dumplings to simmer for a final 3 minutes.
5. Heat 2 tbsp (1 oz / 28 g) ghee in a small pan until hot, add the green chilies, 2 tsp (0.3 oz / 10 g) minced ginger, 1 tsp (0.1 oz / 2 g) cumin seeds, 0.5 tsp (0.1 oz / 2 g) mustard seeds, and 0.5 tbsp (0.25 oz / 7 g) raw sugar, stir-fry until the spices brown, then pour this tempering directly into the karhi, cover to trap the aroma, and fold in 2 tbsp (0.2 oz / 5 g) coriander and 1 tsp (0.17 oz / 5 g) lemon juice just before serving.

Nutritional Information

Please note that as an AI, I have calculated these nutritional values as estimates based on standard ingredient databases. Actual values may vary based on your specific ingredients and the amount of frying oil absorbed.

• Calories: 221 kcal per serving
• Carbohydrates: 19g per serving
• Protein: 9g per serving
• Fat: 12g per serving

Chef's Pro Tips

• Aerate the Batter Thoroughly: To ensure your mung dal dumplings are light and spongy rather than dense, whisk the batter vigorously before frying. A good test is to drop a tiny amount of batter into a bowl of water; if it floats immediately, it is ready.
• Monitor Oil Temperature: Deep-fry the dumplings at a steady 340°F (170°C). If the oil is too hot, the outside will brown quickly while the inside remains raw. If it is too cold, the dumplings will absorb excess oil and become heavy.
• Prevent Yogurt Curdling: Whisk the yogurt, water, and flour mixture until perfectly smooth before turning on the heat. Stir continuously and gently when bringing the mixture to a boil to keep the Mangorhi Karhi sauce silky and uniform.
• Squeeze Gently: When removing the fried dumplings from their warm water soak, press them between your palms with very gentle pressure. You want to extract the water without breaking the delicate structure of the dumplings.
• Nail the Tempering (Tadka): Have all your spices measured and ready by the stove. The transition from perfectly roasted spices to burnt spices happens in seconds. Cover the pot immediately after adding the tempering to trap the essential oils and infuse the Mangorhi Karhi with maximum flavor.

Frequently Asked Questions (FAQ)

What exactly is Mangorhi Karhi?

Mangorhi Karhi is a traditional Indian dish featuring a velvety, spiced yogurt and chickpea flour gravy (the karhi) simmered with deep-fried, soaked split mung dal dumplings (the mangorhi). It is known for its delicate balance of tangy, spicy, and subtly sweet flavors, often served over hot rice.

Can I make this Mangorhi Karhi recipe vegan?

Yes, you can easily adapt this Mangorhi Karhi for a vegan diet. Simply substitute the plain dairy yogurt with an unsweetened, unflavored plant-based yogurt (like almond or soy yogurt) and use vegetable oil or vegan butter instead of ghee for frying and tempering.

Why are the dumplings in my Mangorhi Karhi hard?

If the dumplings turn out hard, it is usually because the dal batter was not whisked enough to incorporate air, or the dumplings were not soaked in warm salted water for the full 15 minutes. Proper aeration and soaking are crucial for giving the dumplings in your Mangorhi Karhi their signature spongy texture.

How long can I store leftover Mangorhi Karhi in the fridge?

You can store leftover Mangorhi Karhi in an airtight container in the refrigerator for up to 3 days. Keep in mind that the dumplings will continue to absorb the gravy, and the sauce will thicken as it cools. You may need to add a splash of warm water when reheating it on the stove.