How do we do sandage/mangodi:- What do we need:- ½ kg Chana dal/ moong dal (I had made of 1 kg, they shrink and become small so don’t seem too many, if you want to year around you can make of more quantity in batches) 5 tbsp Cumin seeds (jeera) Green chillies as per your taste and liking ½ bunch coriander, cleaned 1 tbsp Asafoetida (hing) Salt to taste How do we do Sandage/mangodi sabzi:- What do we need:- 1 cup Sandage/mangodi 1 large Onion, finely chopped 1 Tomato, finely chopped 1 tbsp Ginger-garlic paste (adrak-lehsun paste) 1 tsp cumin seeds (jeera) 8-10 curry leaves (kadipatta) 1 tbsp red chillie powder/ as per your liking 2 tsp garam masala powder 2 tbsp chopped coriander 2 cups water Salt to taste 4-5 tbsp oil

How do we do sandage/mangodi:- How do we do it:- 1. Clean, wash and soak the moong dal for for 6 to 8 hours. Drain and keep aside. 2. Grind the Chana dal/moong dal to a smooth paste without using any water. 3. Make a paste of green chillies, cumin seeds and coriander. 4. Add the asafoetida and green chili paste and mix well. 5. Put the mixture in a piping bag fitted with plain nozzle and pipe out small dots on a greased thali. Or you can put small dots by your fingers on a big plastic sheet and keep it in the sun to dry. 6. Keep the mangodis in the sun for 2 days or until the mangodis dry out completely. 7. strore in an air-tight container. 8. Use as required. How do we do Sandage/mangodi sabzi:- How do we do it:- 1 Heat some oil in a kadhai. When it is hot enough add the Sandage/mangodi in it and fry for 2-3 minutes on a medium flame till they become lightly golden. Remove and keep aside. 2 Heat the remaining oil in the same kadhai. Add cumin seeds and curry leaves and wait till they splutter. 3 Add the chopped onion and sauté till they are translucent. 4 Add the ginger-garlic paste and sauté. 5 Add the chopped tomatoes, red chillies powder and salt. (Remember mangodi’s also have salt so put the salt cautiously.) 6 Saute the tomatoes till mushy. 7 Add the fried Sandage/mangodi’s and 2 cups of water. Cover and cook for 10-15 minutes or till they can be broken between fingers but still retain their shape. 8 Add the garam masala and chopped coriander. 9 Serve hot with chapatti or roti’s. Note:- Do not overcook them as they will break up.