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 simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Aromatic jeera rice with protein-packed mangodi ki sabzi and crispy papad – a truly satisfying lunch.
This marwari dish is perfect for lunch. With 734.54 calories and 23.62g 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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
