Mangodi Sabzi
This homestyle Rajasthani curry turns sun-dried moong dal nuggets into a comforting sabzi with onions, tomatoes, and simple spices. It is hearty, lightly spiced, and perfect with roti or plain rice.
For 4 servings
- fry · ~4 min
Lightly fry the mangodi.
1.Heat 1 tbsp oil in a kadai over medium heat.2.Add the mangodi and fry, stirring often, until lightly golden and fragrant.3.Transfer to a plate and keep aside.TIPKeep the heat medium so the mangodi toasts evenly without turning bitter. - saute · ~10 min
Cook the onion and spice base.
1.Heat the remaining 1 tbsp oil in the same kadai.2.Add cumin seeds and asafoetida and let them sizzle for a few seconds.3.Add onion and cook until light golden.4.Add ginger, garlic, and green chili and sauté until the raw smell fades.5.Add tomato and cook until soft and pulpy. - mix · ~1 min
Add the ground spices.
Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 30 seconds so the spices bloom without burning.
- simmer · ~15 min
Simmer the mangodi in the gravy.
1.Add the fried mangodi and stir to coat with the masala.2.Pour in water and bring the curry to a boil.3.Lower the heat, cover, and simmer until the mangodi softens and the gravy thickens slightly.TIPIf the sabzi gets too thick before the mangodi softens, add a few spoonfuls of water and continue simmering. - garnish
Finish with coriander leaves.
Turn off the heat and sprinkle chopped coriander leaves over the sabzi.
- serve
Serve the mangodi sabzi hot.
Serve hot with roti, bajra roti, or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry the mangodi only until lightly golden; deep browning can make them taste bitter after simmering.
- 2Chop the onions and tomatoes fine so the gravy cooks down faster and coats the mangodi evenly.
- 3Cook the tomato-onion masala until it looks pulpy and glossy before adding water, or the sabzi can taste raw.
- 4After simmering, rest the sabzi for 5 minutes; the mangodi absorb more gravy and become more tender.
- 5If using very hard or old mangodi, add a little extra water and simmer longer until the center is no longer chalky.
- 6This sabzi thickens as it sits, so loosen leftovers with a splash of hot water before reheating.
Adapt it for your goals.
No-onion-no-garlic
Skip onion and garlic, increase hing slightly, and use extra tomato and ginger for a simpler sattvic-style version.
spicierSpicier
Add more green chili or red chili powder for a hotter Rajasthani-style curry that pairs well with bajra roti.
dry sabziDry-sabzi
Use less water and simmer uncovered at the end to make a thicker, almost dry mangodi sabzi for tiffin or roti.
potato mangodiPotato-mangodi
Add diced potatoes with the tomatoes for a heartier sabzi; the potatoes soak up the masala and stretch the dish.
Why this is on our healthy list.
Moong Dal Protein
Mangodi made from moong dal adds plant protein and makes this sabzi more filling than a plain onion-tomato curry.
Digestive Spice Base
Ginger, garlic, cumin, and hing bring classic digestive support often used in lentil-based Indian dishes.
Tomato and Onion Goodness
The tomato-onion gravy contributes antioxidants and savory depth while keeping the dish comforting and home-style.
Frequently asked questions
Not for this recipe. Light frying followed by simmering in the gravy is enough to soften them properly.
