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 serving
304cal
13gprotein
39gcarbs
12g
Ingredients
1 cup Moong Dal Mangodi (Sun-dried moong dal nuggets)
3 tbsp Vegetable Oil (Or ghee for a richer flavor)
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Hearty Matar Mangodi ki Sabzi with wholesome Makki Roti - a protein-packed, soul-satisfying meal that's mom's recipe style!
This rajasthani dish is perfect for dinner. With 781.13 calories and 22.23g of protein per serving, it's a nutritious choice 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.
477cal
10gprotein
70gcarbs
18gfat
Ingredients
2 cup Makki ka Atta (Also known as yellow maize flour)
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (Adjust to taste)
1.5 cup Hot Water (Use as needed for kneading)
4 tbsp Ghee (For cooking and serving)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2
Shape the Rotis
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3
Cook the Rotis
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
After another minute, flip it again. Apply ghee to the other side.
Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
Repeat the process for all the remaining dough balls.
4
Serve Immediately
Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.
