A traditional Rajasthani curry featuring sun-dried moong dal nuggets (mangodi) and sweet green peas simmered in a tangy tomato-onion gravy. It's a hearty, protein-rich dish that pairs perfectly with rotis.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
311cal
13gprotein
41gcarbs
12g
Ingredients
1 cup Moong Dal Mangodi (Sun-dried moong dal nuggets)
3 tbsp Vegetable Oil (Or ghee for a richer flavor)
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Matar Mangodi Sabzi, Bajra Roti and Masala Omelette
Homestyle Matar Mangodi with fiber-rich Bajra Roti & a protein-packed egg omelette. A wholesome, energy-giving meal!
This marwari dish is perfect for dinner. With 821.54 calories and 35.96g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
1 cup Green Peas (Fresh or frozen)
2.5 cup Water (Use hot water for best results)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Fry the Mangodi
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the moong dal mangodi and shallow-fry for 3-4 minutes, stirring continuously, 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 Masala Base
In the same pan with the remaining oil, add the cumin seeds. Once they begin to splutter (about 30 seconds), add the asafoetida.
Immediately add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
3
Cook the Gravy
Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling.
Once the curd is well incorporated, add the tomato puree. Increase the heat to medium and cook for 4-5 minutes until the mixture thickens.
Add all the powdered spices: turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Mix well and cook for 3-4 minutes, until you see oil separating from the masala.
4
Simmer the Sabzi
Add the fried mangodi and green peas to the cooked masala. Stir gently for a minute to coat them well.
Pour in 2.5 cups of hot water and stir. Bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
Cook until the mangodi becomes soft and tender. You can check by pressing one with the back of a spoon; it should break easily.
5
Finish and Garnish
Once the mangodi is cooked through, sprinkle the garam masala over the curry and mix gently.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the sabzi rest for at least 5 minutes before serving. This allows the flavors to meld and the gravy to thicken slightly.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
