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A fragrant one-pot North Indian rice dish, where fluffy basmati rice is slow-cooked with aromatic whole spices, protein-packed sun-dried lentil nuggets (mangodi), and tender hard-boiled eggs. A wholesome and deeply satisfying meal.
For 4 servings
Preparation
Fry Mangodi and Sauté Aromatics
Build the Masala Base
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A fragrant one-pot North Indian rice dish, where fluffy basmati rice is slow-cooked with aromatic whole spices, protein-packed sun-dried lentil nuggets (mangodi), and tender hard-boiled eggs. A wholesome and deeply satisfying meal.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 545 calories per serving with 18.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao
Rest, Garnish, and Serve
Omit the eggs and add 1 cup of mixed vegetables like carrots, peas, and beans along with the tomatoes to make a Vegetable Mangodi Pulao.
For another vegetarian option, skip the eggs and add 150g of cubed paneer. Lightly fry the paneer cubes until golden and add them at the end with the garam masala.
Follow the steps until adding water. After bringing to a boil, close the pressure cooker lid and cook for 2 whistles on medium heat. Allow the pressure to release naturally before opening.
Increase the number of green chilies to 3-4 or add 1/4 tsp of black pepper powder along with the garam masala for an extra kick.
The combination of eggs and moong dal mangodi provides high-quality complete protein, which is essential for muscle building, tissue repair, and overall body function.
Basmati rice is a good source of complex carbohydrates that break down slowly, providing a steady and sustained release of energy to keep you active throughout the day.
The whole spices used, such as cumin, cloves, and coriander, are traditionally known in Ayurveda to stimulate digestive enzymes and promote healthy gut function.
This one-pot meal is packed with various vitamins and minerals. Eggs provide Vitamin D and B12, while lentils offer iron and folate, contributing to overall health and well-being.
One serving of Egg Mangodi Pulao contains approximately 480-550 calories, depending on the amount and type of fat (ghee/oil) used.
Yes, it is a well-balanced and nutritious meal. It provides an excellent source of protein from eggs and lentils, complex carbohydrates from rice for energy, and beneficial properties from whole spices. It is best enjoyed in moderation as part of a healthy diet.
Mangodi are small, sun-dried nuggets made from ground moong dal (split yellow lentils). They have a unique nutty flavor and add a wonderful texture and protein boost to dishes. They are readily available in most Indian grocery stores and online.
Absolutely. To make it vegan, omit the eggs, replace ghee with a neutral vegetable oil, and either skip the curd or use a plant-based yogurt, ensuring you stir it in on low heat.
This can happen due to a few reasons: over-stirring the rice after adding it to the pot, using too much water for your variety of rice, or not allowing the pulao to rest after cooking. Always be gentle when mixing the rice.
This recipe is designed for cooking raw rice with the masala. Using leftover rice would change the method significantly. You would need to prepare the mangodi masala separately and then gently fold in the cooked rice and eggs.