A traditional Rajasthani curry featuring sun-dried moong dal nuggets (mangodi) and tender potatoes simmered in a tangy, spiced tomato-yogurt gravy. This rustic and flavorful dish is a perfect comfort food, best enjoyed with hot chapatis or parathas.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
366cal
13gprotein
49gcarbs
15g
Ingredients
1 cup Moong Dal Mangodi (Store-bought or homemade)
2 medium Potatoes (Peeled and cut into 1-inch cubes)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Mangodi Aloo Sabzi, Phulka and Kachumber Salad
Homestyle Mangodi Aloo Sabzi with soft Phulkas & fresh salad. Perfectly spiced comfort food, just like mom's!
This marwari dish is perfect for lunch. With 675.9 calories and 22.46g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.25 cup Curd (Whisked until smooth)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1.25 tsp Salt (Or to taste)
0.5 tsp Garam Masala
2 cups Hot Water (Using hot water helps maintain the cooking temperature)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Fry the Mangodi
Heat 3 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the moong dal mangodi and shallow-fry, stirring continuously for 3-4 minutes, until they turn a consistent golden brown. Be careful not to burn them.
Remove the fried mangodi with a slotted spoon and set them aside on a plate.
2
Prepare the Tempering and Sauté Aromatics
In the same pan, add the remaining 1 tablespoon of ghee if needed. Heat it over medium flame.
Add the cumin seeds and let them splutter for about 30 seconds.
Add the asafoetida and stir for a few seconds.
Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent with golden edges.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Cook the Masala Base
Add the tomato puree to the pan.
Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt.
Mix everything well and cook the masala on a medium-low heat for 6-8 minutes. Stir occasionally until the masala thickens and you see ghee separating from the sides.
4
Incorporate Yogurt
Reduce the heat to the lowest setting. Add the whisked curd to the masala.
Immediately start stirring continuously for 2-3 minutes. This is crucial to prevent the yogurt from curdling.
Continue to cook until the gravy thickens again and the ghee begins to surface.
5
Simmer the Sabzi
Add the cubed potatoes and the fried mangodi to the prepared gravy. Gently mix to coat them well with the masala.
Pour in 2 cups of hot water and give it a good stir. Increase the heat and bring the curry to a boil.
Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
Cook until the potatoes are fork-tender and the mangodi have softened and absorbed the flavors of the gravy. Check occasionally and add more hot water if the gravy becomes too thick.
6
Finish and Serve
Once the sabzi is cooked, turn off the heat. Stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the sabzi rest, covered, for 5 minutes to allow the flavors to meld.
Serve hot with roti, paratha, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
