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A classic Rajasthani curry featuring sun-dried lentil dumplings (mangodi) and potatoes simmered in a tangy tomato-based gravy. It's a rustic, flavorful, and protein-rich dish perfect with rotis.
For 4 servings
Fry the Mangodi
Prepare the Curry Base (Masala)
A classic Rajasthani curry featuring sun-dried lentil dumplings (mangodi) and potatoes simmered in a tangy tomato-based gravy. It's a rustic, flavorful, and protein-rich dish perfect with rotis.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 348.95 calories per serving with 13.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Pressure Cook the Sabzi
Garnish and Serve
For a richer, creamier gravy, whisk 2 tablespoons of plain yogurt (curd) and add it to the masala after the tomatoes have cooked down. Cook for another 2-3 minutes before adding potatoes and mangodi.
You can add 1/2 cup of green peas or diced carrots along with the potatoes for added nutrition and texture.
To make a Satvik version, skip the onions and ginger-garlic paste. Increase the amount of tomato puree slightly and add a pinch of dried fenugreek leaves (kasuri methi) at the end for extra flavor.
The moong dal mangodi are packed with protein, making this dish a great option for vegetarians and vegans to meet their daily protein needs, which is essential for muscle repair and growth.
Potatoes are a rich source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer periods.
The use of traditional Indian spices like cumin, asafoetida (hing), and ginger helps stimulate digestive enzymes, preventing bloating and improving overall gut health.
Both lentils (in mangodi) and potatoes contribute to the high fiber content of this dish, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Mangodi, also known as 'badi' or 'vadi', are sun-dried dumplings made from ground moong dal (split yellow lentils). They are a staple in Rajasthani and North Indian cuisine, used to add protein and texture to curries.
Yes, you can. Follow the same steps in a heavy-bottomed pot or kadai. After adding water, bring the curry to a boil, then cover and simmer on low heat for 20-25 minutes, or until both the potatoes and mangodi are tender.
This can happen for two reasons: either the mangodi were not fried properly before being added to the gravy, or the curry was overcooked. Ensure you fry them to a nice golden brown and stick to the recommended cooking time.
Yes, it is a relatively healthy dish. The mangodi are an excellent source of plant-based protein and fiber from lentils. Potatoes provide complex carbohydrates for energy. It is cooked with minimal oil and is rich in spices with various health benefits.
One serving of Aloo Mangodi Sabzi (approximately 1 cup or 340g) contains around 310-330 calories, depending on the amount of oil used.
This sabzi pairs wonderfully with traditional Indian flatbreads like chapati, phulka, or bajra roti (pearl millet flatbread). It also goes well with steamed basmati rice and a side of plain yogurt or salad.
This recipe goes great with these complete meals
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