For Mungode

  • Moong dal: 200 gm
  • Green chilli: 1
  • Ginger- 25gms
  • Hing (Asafoetida): 1/8 tsp
  • Fennel: Half tsp
  • Coriander: Half bunch
  • Salt to taste
  • Whole red chilli -1

For mint chutney

  • Mint and coriander leaves: Half bunch
  • Green chilli: 1bunch
  • Lemon: 1
  • Hing (Asafoetida): 1
  • Salt to taste: 1/8 tsp
  • Black salt: Half tsp
  • Jeera:1 tsp
  • Ginger: 25gms

For sweet chutney

  • Tamarind pulp: 1/2cup
  • Sugar: 1cup
  • Black salt: 1/4tsp
  • Black pepper: 1/4tsp
  • Red chilli powder: 1/4tsp
  • Jeera: Half tsp

For finishing

  • Beaten curd: 1 cup
  • Jeera powder to sprinkle
  • Red chilli powder: to sprinkle
  • Salt: to sprinkle
  • Sev: to garnish
  • Coriander leaves: to garnish


Wash and soak the moong dal for two to three hours. Grind to a coarse paste with other ingredients.

Pour small dumplings in hot oil and deep fry golden brown, keep aside.

Grind all the ingredients of mint chutney together with enough water to make a smooth chutney.

Adjust seasoning and keep aside.

Add tamarind pulp to a heated pan with same quantity of water, once boiling add sugar and reduce flame.

Add other ingredients of sweet chutney, optionally you can add jaggery instead of sugar, allow it to cool.

Assemble the mongoda’s in serving dish, pour smooth beaten curd over it, then mint chutney,

Now add sweet chutney, sprinkle jeera powder, chili powder and salt.

Garnish with sev and chopped coriander leaves and serve.

Click here to read the full article