Mangodi ki Sabzi
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
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 | tomatoes, 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 | fresh coriander leaves, 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.