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A hearty and authentic Rajasthani curry featuring sun-dried lentil nuggets (mangodi) and potatoes in a spiced tomato-yogurt gravy. The addition of hard-boiled eggs makes this a protein-packed, deeply satisfying meal, perfect with roti or rice.
For 4 servings
Preparation
Fry the Mangodi
Prepare the Masala Base
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A hearty and authentic Rajasthani curry featuring sun-dried lentil nuggets (mangodi) and potatoes in a spiced tomato-yogurt gravy. The addition of hard-boiled eggs makes this a protein-packed, deeply satisfying meal, perfect with roti or rice.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 372.93 calories per serving with 15.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Simmer the Curry
Finish and Garnish
To make this vegan, omit the eggs, replace ghee with oil, and substitute curd with 2 tablespoons of cashew paste blended with water.
For a Sattvic or Jain-friendly version, skip the onion and ginger-garlic paste. The flavor profile will be different but equally delicious, relying more on tomato and spices.
For a richer, restaurant-style gravy, add 2 tablespoons of fresh cream or cashew paste along with the curd.
You can add other vegetables like green peas or carrots along with the potatoes for added nutrition and texture.
Combining lentils (mangodi) and eggs creates a high-quality protein source, essential for muscle repair, growth, and overall body function.
The moong dal in mangodi is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from potatoes provide a steady and sustained release of energy, keeping you full and active for longer.
This dish is a good source of essential minerals like iron from lentils, potassium from potatoes and tomatoes, and phosphorus from eggs, which are vital for various bodily functions.
Mangodi are small, sun-dried nuggets made from ground moong dal (split yellow lentils). They are a traditional Rajasthani ingredient used to add protein, texture, and a unique nutty flavor to curries and vegetable dishes.
Yes, it is a well-balanced and nutritious dish. The mangodi (lentils) and eggs provide a high amount of protein, potatoes offer complex carbohydrates for energy, and the spices have various health benefits. To make it healthier, you can be mindful of the amount of oil and ghee used.
One serving of this Mangodi Aloo Sabzi with Egg contains approximately 420-450 calories, depending on the amount of oil and ghee used. It's a substantial meal, rich in protein and carbohydrates.
To prevent curdling, always use full-fat yogurt at room temperature. Whisk it until it's completely smooth. Most importantly, reduce the stove heat to the absolute minimum before adding the yogurt, and stir continuously for 2-3 minutes until it's fully incorporated into the masala.
Absolutely! The traditional dish is simply 'Mangodi Aloo ki Sabzi'. You can omit the eggs entirely to enjoy the classic vegetarian version, which is equally delicious.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken, so you might need to add a splash of hot water while reheating.