Mangodi ki Sabzi

Name: Mangodi ki Sabzi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Ingredients: 1 cup Moong Dal Mangodi, dried lentil dumplings; 2 tablespoons oil; 1 teaspoon Cumin, seeds; 1 pinch asafoetida; 1 large Onion, finely chopped; 2 medium Tomato, pureed; 1 teaspoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; salt, to taste; 2 cups water; 2 tablespoons Cilantro, chopped

Veg Vegan

Sun-dried moong dal nuggets rehydrated and cooked in a yogurt-based gravy with tomato, onion, and a Rajasthani masala of coriander, red chilli, and fennel. The mangodis (also called moong badis) are made by grinding soaked moong dal with spices, shaping into small rounds, and sun-drying for days until rock-hard; the slow drying concentrates the lentil flavour. When cooked, they swell and soften while retaining a slightly chewy bite distinct from fresh lentils. A classic Rajasthani vegetarian dish that showcases the desert tradition of preserving protein through drying.

Cuisines

Rajasthani Haryanvi Bihari Marwari

Best for

Lunch Dinner

Build a full meal around Mangodi ki Sabzi

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

	1 cup	Moong Dal Mangodi , dried lentil dumplings
	2 tablespoons	Oil
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 large	Onion , finely chopped
	2 medium	Tomato , pureed
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	—	Salt , to taste
	2 cups	Water
	2 tablespoons	Cilantro , chopped

Instructions

1 Heat oil in a pan and add cumin seeds and asafoetida. Let them splutter.
2 Add the chopped onions and sauté until they turn golden brown.
3 Stir in the ginger-garlic paste and sauté for another minute.
4 Add the tomato puree and cook until the oil separates from the masala.
5 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
6 Add the mangodi and sauté for a couple of minutes to coat them well with the masala.
7 Pour in the water, cover the pan, and let it simmer until the mangodi are cooked through and tender.
8 Sprinkle garam masala and stir well. Cook for another 2 minutes.
9 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can fry the mangodi in oil before adding them to the curry.