Maandhia
Maandhia is a warm Indian soup, made with rice water. It is best served as a side along with Arhar ki Dal and Rice.
Servings: 3
Ingredients
- Rice Water - 1&1/2 cups
- Raw Mango - 1/2 small cut into small pieces or approximately 1&1/2 tbsp (Look for options in notes)
- Green Chili - 2 split into 4s
Oils & Spices
- Ghee - 1 tsp
- Jeera /Cumin seeds - 1/4 tsp
- Asafetida/Hing - a small pinch
- Haldi/Turmeric - a fat pinch
- Lal Mirch/Red chili powder - a pinch
- Salt to taste
Ingredients for Tadka / Tempering
- Ghee - 1 tsp
- Jeera / Cumin seeds - 1/4 tsp
- Lal mirch / Red chili powder - a small pinch
Instructions
- Heat ghee in a heavy bottom sauce pan. Add asafetida and cumin seeds to it.
- Once the seeds crackle, lower the heat to medium and add raw mango and green chillies to the pan.
- Give the ingredients a good stir and add all the spices to the pan. Saute on low heat for few seconds.
- Now pour the rice water carefully to the sauce pan. Bring it to a boil and then simmer for 1 minute.
- Switch off the gas stove. Maandhia is ready. Now prepare the tempering/tadka.
Preparing Tadka/ Tempering
- Heat Ghee in a small pan and add cumin seeds to it. Once the seeds crackle, add red chili powder and switch off the flame. Add this Tadka on top of the ready Maandhia and serve it warm along with Arhar ki Dal and Rice for a perfect meal.
Notes
In case you can not find raw mango because it is not in the season, use 1/2 tsp of khatai or Amchur or Dry mango powder. You may use it to taste. I sometimes use frozen raw mango also.