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Deep-Fried Mung Dal Dumplings in Creamy Karhi MANGORHI KARHI – vegetarian recipe
Stav Kogan

Deep-Fried Mung Dal Dumplings in Creamy Karhi MANGORHI KARHI

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Servings: 4 servings
Calories: 221
Ingredients Method Nutrition

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)
  • 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)
  • 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.
  • 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.

Method
 

  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.
  6. 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.

Nutrition

Calories: 221kcalCarbohydrates: 19gProtein: 9gFat: 12g

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