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)
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.
Aromatic Mangodi Pulao with a fresh, tangy Kachumber Salad - a light, protein-packed meal!
This marwari dish is perfect for dinner. With 595.5 calories and 17.5g of protein per serving, it's a high-fiber option 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.
48cal
2gprotein
11gcarbs
0gfat
Ingredients
200 g Red Onion (about 2 medium, finely chopped)
240 g Tomato (about 2 medium, deseeded and finely chopped)
300 g Cucumber (about 1 large, peeled and finely chopped)
1 pc Green Chili (optional, finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped)
0.5 tsp Salt (or to taste)
0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Chaat Masala
0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
Instructions
1
Prepare the Vegetables (8 minutes)
Wash all vegetables thoroughly.
Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
Finely chop the red onion. If using, finely chop the green chili.
Place all the chopped vegetables into a large mixing bowl.
2
Combine and Season (1 minute)
Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
Pour the freshly squeezed lemon juice over the mixture.
3
Toss and Serve (1 minute)
Add the freshly chopped coriander leaves.
Gently toss everything together until the vegetables are evenly coated with spices.
Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.