A classic Rajasthani curry made with sun-dried moong dal nuggets (mangodi) simmered in a tangy yogurt-based gravy. This rustic and flavorful dish is a staple in Marwari cuisine and pairs perfectly with hot rotis or bajra roti.
A rustic and wholesome flatbread from Rajasthan, made with a blend of wheat, barley, and chickpea flours. Spiced with onions and chilies, it's perfect with dal or a simple vegetable curry.
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 Sabzi, Bejar Roti and Kachumber Salad
Homestyle Mangodi ki Sabzi with fiber-rich Bejar Roti and fresh salad – a soul-satisfying, protein-packed meal!
This marwari dish is perfect for dinner. With 701.9 calories and 22.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Full-fat, whisked until smooth)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala
2.5 cup Water (Preferably hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Fry the Mangodi
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the moong dal mangodi and shallow-fry, stirring frequently, for about 3-4 minutes until they turn a deep golden brown and become aromatic.
Remove the fried mangodi with a slotted spoon and set aside on a plate.
2
Prepare the Masala Base
In the same pan, add the remaining 2 tablespoons of ghee. Once hot, add the cumin seeds and allow them to splutter.
Add the hing, followed immediately by the finely chopped onion.
Sauté the onions for 5-6 minutes until they are soft, translucent, and lightly browned at the edges.
Add the ginger paste, garlic paste, and slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook the Gravy
Add the tomato puree to the pan. Cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the masala.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute until the spices are fragrant.
4
Incorporate the Yogurt
Reduce the heat to the absolute lowest setting. This is crucial to prevent the curd from splitting.
Add the well-whisked curd to the pan. Immediately start stirring continuously in one direction for 2-3 minutes.
Continue stirring until the curd is fully incorporated and the gravy comes to a gentle simmer. Do not stop stirring during this process.
5
Simmer the Curry
Pour in 2.5 cups of hot water and add salt. Stir well to combine.
Bring the gravy to a rolling boil over medium-high heat.
Once boiling, add the fried mangodi to the gravy.
Cover the pan, reduce the heat to low, and let it simmer for 10-15 minutes, or until the mangodi are soft and have absorbed the flavors. Check by pressing one with a spoon; it should break easily.
6
Finish and Serve
Once the mangodi is cooked, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5 minutes before serving. Serve hot with bajra roti, phulka, or steamed rice.
339cal
9gprotein
45gcarbs
15gfat
Ingredients
1 cup Atta (Whole wheat flour)
0.5 cup Jau ka Atta (Barley flour)
0.5 cup Besan (Chickpea flour)
1 medium Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Ajwain (Carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Or to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
0.75 cup Warm Water (Adjust as needed for kneading)
Instructions
1
Prepare the Flour Mix
In a large mixing bowl (parat), combine the atta, jau ka atta, and besan.
Add the ajwain (crush it slightly between your palms before adding to release flavor), turmeric powder, red chili powder, and salt. Whisk everything together to ensure the spices are evenly distributed.
2
Knead the Dough
Add the finely chopped onion, green chili, and coriander leaves to the flour mixture.
Pour in 1 tablespoon of ghee. Use your fingertips to mix it into the flour until the texture is crumbly.
Gradually add warm water, a little at a time, and begin to knead. Knead for 6-8 minutes to form a soft and pliable dough. It should be firm but not stiff.
3
Rest the Dough
Cover the dough with a damp kitchen towel or a lid and let it rest for 15-20 minutes. This allows the flours to hydrate properly, resulting in softer rotis.
4
Shape the Rotis
After resting, knead the dough again for a minute.
Divide the dough into 8 equal-sized balls. Keep them covered to prevent drying out.
Take one ball, flatten it between your palms, and dust it lightly with dry atta.
Using a rolling pin, roll it out into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to prevent it from breaking.
5
Cook the Rotis
Heat a tawa (griddle) over medium-high heat.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti using tongs. Cook the other side for about a minute, applying a little ghee if desired.
Flip it again. Using a clean cloth or a flat spatula, gently press the edges of the roti to help it cook evenly and puff up slightly. Cook until golden-brown spots appear on both sides.
Remove the roti from the tawa and smear a little ghee on top.
6
Serve
Repeat the rolling and cooking process for the remaining dough balls.
Serve the hot Bejar Rotis immediately with Rajasthani specialties like Gatte ki Sabzi, Lehsun ki Chutney (garlic chutney), or a simple dal and curd.
