Master Moong Dal Mangoda: Crispy, Flavorful Recipe Beats Hotel Taste!

• Soak split and skinned moong dal for 3-4 hours, then coarsely grind with minimal water for a grainy texture.
• Combine ground dal with salt, green chilies, ginger, asafoetida, cumin, coriander powder, and fresh coriander.
• Whisk the mixture for 2-3 minutes to incorporate air, ensuring light and crispy mangodas.
• Fry small portions in medium-hot oil, adjusting flame to cook thoroughly until golden brown and crispy.
• Serve hot with tea, green chutney, or tamarind chutney; optional additions include onion or garlic for enhanced flavor.

Why It Matters: Learn to make crispy, flavorful moong dal mangodas at home that rival hotel quality with this easy recipe.