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A comforting Rajasthani lentil curry featuring sun-dried moong dal nuggets (mangodi) simmered in a tangy tomato and spice base. This wholesome and protein-rich dal is a true taste of traditional Indian home cooking.
For 4 servings
Prepare Dal and Mangodi
Pressure Cook the Dal
Prepare the Masala Base
A comforting Rajasthani lentil curry featuring sun-dried moong dal nuggets (mangodi) simmered in a tangy tomato and spice base. This wholesome and protein-rich dal is a true taste of traditional Indian home cooking.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 407.39 calories per serving with 19.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Prepare the Final Tempering (Tadka)
Garnish and Serve
Omit the onion and ginger-garlic paste. Increase the amount of tomato and add an extra pinch of hing for flavor.
Increase the number of green chilies to 3-4 and add an extra 1/2 teaspoon of red chili powder.
Add 1/2 cup of diced potatoes or peas to the masala base and cook until tender before adding the dal.
For a richer, creamier dal, stir in 1-2 tablespoons of fresh cream or cashew paste at the end, just before garnishing.
Moong dal and mangodi are packed with plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content in moong dal promotes healthy digestion and regular bowel movements. Spices like hing (asafoetida) and cumin are traditionally used to prevent bloating and improve gut health.
This dal is a good source of essential nutrients like iron, potassium, magnesium, and B vitamins, which are vital for energy production and maintaining a healthy nervous system.
Moong dal is known to be heart-friendly as it is low in fat and cholesterol. The fiber content can also help in managing cholesterol levels.
Yes, Mangodi Dal is very healthy. It is rich in plant-based protein and dietary fiber from the moong dal and mangodi. It's also low in fat and contains beneficial spices like turmeric and cumin, making it a nutritious and wholesome meal.
One serving of Mangodi Dal (approximately 1 cup or 295g) contains around 320-360 calories. The exact count can vary based on the amount of ghee used and the specific ingredients.
Absolutely. You can cook the soaked dal in a regular pot on the stovetop. It will take longer, about 30-40 minutes, for the dal to become soft and mushy. Ensure you add enough water and stir occasionally to prevent it from sticking.
This can happen for two reasons. First, ensure you fry the mangodi until golden brown before adding them to the curry. Second, make sure to simmer the dal for the recommended 8-10 minutes after adding the mangodi. If they are still hard, you can simmer for an additional 5 minutes until they soften to your liking.
Mangodi Dal pairs beautifully with traditional Indian breads like roti, phulka, or paratha. It also goes very well with steamed basmati rice or jeera rice. A side of fresh salad or yogurt (raita) completes the meal.
This recipe goes great with these complete meals
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