Anda Mangodi Pulao
A fragrant one-pot rice dish that brings together fluffy basmati rice, golden pan-fried moong dal mangodis, and soft boiled eggs. Whole spices and caramelized onions build layers of warmth, while the mangodis soak up the aromatic juices and add a delightful bite. A hearty, comforting meal straight from a Rajasthani home kitchen, perfect for lazy weekend lunches.
For 4 servings
- prep
Soak the rice and dal.
1.Wash 1.5 cups basmati rice and soak in water for 30 minutes. Drain and set aside.2.Wash 0.5 cup moong dal and soak in water for 2 hours. Drain completely.TIPSoaking the dal well gives the mangodis a lighter, airy texture. - prep · ~10 min
Boil and prepare the eggs.
Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8 minutes. Drain, cool under running water, peel, and halve. Set aside.
TIPA splash of vinegar in the boiling water helps prevent the shells from cracking. - prep · ~5 min
Make the mangodi batter.
1.Grind the soaked moong dal in a mixer grinder with very little water to a coarse, thick paste.2.Transfer to a bowl and whisk vigorously for 2 minutes to incorporate air.TIPKeep the batter thick — if it is runny, the mangodis will soak up too much oil. - fry · ~10 min
Shallow-fry the mangodis.
1.Heat 2 tbsp oil in a frying pan over medium heat.2.Drop small spoonfuls of the batter into the pan to form mini dumplings.3.Fry until golden brown on all sides, turning gently (3-4 minutes per batch).4.Drain on paper towels and set aside.TIPDo not crowd the pan — fry mangodis in small batches so they cook evenly and stay crisp. - temper · ~1 min
Bloom the whole spices.
1.Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat.2.Add 2 bay leaves, 1-inch cinnamon stick, 3 crushed cardamom pods, 4 cloves, and 1 tsp cumin seeds.3.Sauté until the spices crackle and turn fragrant (30-40 seconds).TIPGhee adds richness — don't rush this step, the whole spices need to release their oils. - saute · ~14 min
Cook the onions and aromatics.
1.Add 2 thinly sliced onions to the pot and sauté until deep golden brown (8-10 minutes).2.Stir in 1 inch grated ginger, 4 minced garlic cloves, and 2 slit green chilies. Sauté for 1 minute.3.Add 1 finely chopped tomato and cook until soft and the ghee separates slightly (3-4 minutes).TIPA deep golden color on the onions is key — it gives the pulao its rich taste and natural sweetness. - saute · ~1 min
Cook the spice powders.
1.Lower the heat and add 1 pinch turmeric powder, 1 pinch red chili powder, 1 tsp coriander powder, and 1 pinch garam masala.2.Stir briskly for 20-30 seconds until the raw smell disappears.TIPKeeping the heat low at this stage prevents the powdered spices from burning and turning bitter. - simmer · ~17 min
Cook the rice with mangodis.
1.Add the drained basmati rice and fried mangodis to the pot. Gently stir to coat everything with the masala.2.Pour in 2.75 cups hot water and add 0.5 tsp salt. Stir once.3.Bring to a rolling boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid.4.Let it steam undisturbed for 15-17 minutes until the rice is tender and water is absorbed.TIPDo not lift the lid while the rice cooks — the trapped steam is what makes the grains fluffy and long. - assemble · ~5 min
Add the boiled eggs.
Gently fluff the cooked pulao with a fork. Nestle the halved boiled eggs on top, cover again, and let them warm through on residual heat for 5 minutes.
- garnish
Finish and serve.
1.Drizzle 1 tbsp lemon juice over the pulao.2.Garnish with 2 tbsp chopped coriander leaves.3.Serve hot with a side of raita or plain yogurt.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the moong dal for a full 2 hours to ensure the mangodis turn out light and fluffy inside.
- 2Whisk the mangodi batter vigorously for 2 minutes to incorporate air—this makes the dumplings pillowy.
- 3Fry the mangodis in small batches over medium heat so they cook evenly without absorbing excess oil.
- 4Caramelize the onions until deep golden brown—this builds the sweet, savory base of the pulao.
- 5Use hot water (not cold) when cooking the rice to prevent the grains from clumping or breaking.
- 6Do not lift the lid during the 15-17 minute steam—the trapped steam ensures fluffy, separate grains.
- 7Fluff the cooked pulao gently with a fork before adding eggs to avoid crushing the rice or mangodis.
Adapt it for your goals.
Vegetarian
Simply omit the boiled eggs—the mangodis and spiced rice already provide plenty of protein and texture.
veganVegan
Replace the ghee with coconut or avocado oil, and skip the eggs. The mangodis and spiced rice remain fully plant-based and satisfying.
high proteinHigh-protein
Add 1/2 cup of paneer cubes or chickpeas along with the mangodis for an extra protein boost without altering the flavor profile.
low oilLow-oil
Instead of shallow-frying the mangodis, steam them in an idli stand for 10 minutes, then add directly to the rice—lighter but still delicious.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal (split mung beans) is a high-quality plant protein that supports muscle repair and keeps you full longer.
Good Source of Fiber
Basmati rice and moong dal provide dietary fiber that aids digestion and promotes gut health.
Contains Anti-Inflammatory Spices
Turmeric, ginger, and cinnamon in this pulao offer natural anti-inflammatory and antioxidant properties.
Provides Energizing Carbohydrates
The basmati rice supplies steady-release energy, making this dish ideal for a satisfying lunch.
Frequently asked questions
Yes, you can use store-bought sun-dried mangodi vadi. Soak them in warm water for 10 minutes, drain, and add directly to the rice at step 8—they won't need frying.
