A fragrant Rajasthani rice pilaf made with sun-dried moong dal nuggets (mangodi) and aromatic spices. This one-pot meal is both wholesome and packed with unique, earthy flavors.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
548cal
16gprotein
89gcarbs
Ingredients
1.5 cup Basmati Rice (rinsed and soaked for 30 minutes)
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Aromatic, protein-packed mangodi pulao with cool curd - soul-satisfying and energy-giving comfort food!
This rajasthani dish is perfect for lunch. With 710.5699999999999 calories and 24.32g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
1 tbsp Ginger Garlic Paste
2 pc Green Chili (slit lengthwise)
2 medium Tomato (pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 cup Green Peas (fresh or frozen)
3 cup Water (hot water preferred)
1.5 tsp Salt (or to taste)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Rice and Fry Mangodi
Rinse the basmati rice under cold running water until the water is clear. Soak it in ample water for 30 minutes, then drain completely and set aside.
Heat 2 tablespoons of ghee in a heavy-bottomed pot or pressure cooker over medium-low heat.
Add the mangodi and fry, stirring constantly for 3-4 minutes, until they turn a rich golden-brown and release a nutty aroma. Use a slotted spoon to remove them and set aside.
2
Sauté Aromatics and Masala
In the same pot, add the remaining 2 tablespoons of ghee. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-45 seconds until they crackle and become fragrant.
Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 6-7 minutes until the onions are soft and light golden.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears.
Add the tomato puree. Cook for 2 minutes, then add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 5-6 minutes, until it thickens and you see oil separating at the edges.
3
Combine and Cook the Pulao
Add the fried mangodi and green peas to the cooked masala. Stir gently to coat everything evenly.
Add the drained rice to the pot. Sauté very gently for 1 minute, being careful not to break the delicate rice grains.
Pour in 3 cups of hot water and add the salt. Give it a final gentle stir to combine.
Bring the mixture to a vigorous boil. Once boiling, reduce the heat to the absolute lowest setting, cover the pot with a tight-fitting lid, and let it cook undisturbed for 15 minutes.
4
Rest and Garnish
After 15 minutes, turn off the heat. Do not open the lid. Let the pulao rest and steam in its own heat for another 10 minutes. This step is crucial for perfectly fluffy rice.
After resting, open the lid. Gently fluff the rice grains with a fork to separate them.
Sprinkle the garam masala and drizzle the lemon juice over the pulao. Garnish with freshly chopped coriander leaves.
Serve hot with a side of boondi raita, plain yogurt, or papad.
4
Serving size: 1 cup
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
