A classic Rajasthani curry where crispy papad and sun-dried lentil dumplings (mangodi) are simmered in a tangy yogurt-based gravy. This rustic, flavorful dish is perfect with hot rotis.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
367cal
13gprotein
35gcarbs
20g
Ingredients
0.75 cup Moong Dal Mangodi (Sun-dried moong dal dumplings)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
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.
0.75 tsp Salt (Adjust to taste, as papad and mangodi are salty)
2 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Mangodi and Papad
Heat 3 tbsp of vegetable oil in a kadai or pan over medium heat. Add the moong dal mangodi and fry for 2-3 minutes, stirring frequently, until they turn golden brown and aromatic. Remove with a slotted spoon and set aside.
Roast the papads one by one over an open flame using tongs until they are crisp and lightly charred. Alternatively, microwave them for 30-45 seconds. Once cooled, break them into bite-sized pieces (about 1-2 inches) and keep aside.
2
Create the Yogurt Slurry
In a medium bowl, add the whisked yogurt and besan. Whisk thoroughly to ensure there are no lumps.
Add the turmeric powder, red chili powder, and coriander powder to the yogurt mixture. Add 1/2 cup of water and whisk again to form a smooth, thin slurry. Set aside.
3
Prepare the Tadka and Masala Base
In the same kadai, heat 2 tbsp of ghee over medium heat. Once hot, add the cumin seeds and let them splutter.
Add the asafoetida, followed by the finely chopped onion. Sauté for 4-5 minutes until the onions turn translucent and light golden.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they become soft and mushy, and oil starts to separate from the masala.
4
Simmer the Curry
Reduce the heat to the lowest setting. Slowly pour the prepared yogurt slurry into the kadai, stirring continuously and vigorously with a whisk or spoon to prevent curdling.
Continue to stir constantly until the gravy comes to a gentle boil, which will take about 3-4 minutes. This step is crucial to get a smooth gravy.
Once boiling, add the fried mangodi, salt, and the remaining 1.5 cups of water. Stir well to combine.
Cover the kadai and let the curry simmer on low heat for 10-12 minutes, or until the mangodi are cooked through and tender. They should be easily breakable with a spoon.
Stir in the garam masala and crushed kasuri methi. Cook for one more minute.
5
Finish and Serve
Turn off the heat. Just before you are ready to serve, add the broken papad pieces to the hot gravy.
Gently mix them in. Do not over-mix or cook further, as the papad will quickly become soggy.
Garnish with freshly chopped coriander leaves. Serve immediately with hot phulkas, bajra roti, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
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.
