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A classic Rajasthani curry made with sun-dried moong dal nuggets (mangodi) simmered in a tangy yogurt-based gravy. This rustic and flavorful dish is a staple in Marwari cuisine and pairs perfectly with hot rotis or bajra roti.
For 4 servings
Fry the Mangodi
Prepare the Masala Base
Cook the Gravy
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A classic Rajasthani curry made with sun-dried moong dal nuggets (mangodi) simmered in a tangy yogurt-based gravy. This rustic and flavorful dish is a staple in Marwari cuisine and pairs perfectly with hot rotis or bajra roti.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 315.57 calories per serving with 12.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate the Yogurt
Simmer the Curry
Finish and Serve
Add one medium potato, peeled and cubed, along with the onions. Sauté until lightly browned before proceeding with the recipe. This adds extra body to the curry.
Roast 2-3 moong dal papads and crush them into coarse pieces. Add them to the curry in the last 2 minutes of cooking for a unique texture and flavor.
For a Jain or Satvik version, skip the onion and garlic. The flavor will be different but equally delicious, relying more on the tang of tomatoes and yogurt.
Moong dal mangodi is an excellent source of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
The fiber from moong dal and the probiotics from curd (yogurt) work together to support a healthy gut microbiome, aid digestion, and prevent constipation.
This dish provides a good balance of complex carbohydrates, protein, and healthy fats, offering sustained energy release to keep you active throughout the day.
The key is temperature control. First, ensure your yogurt is at room temperature. Second, reduce the stove heat to the lowest possible setting before adding the whisked yogurt. Third, stir continuously and briskly for 2-3 minutes until the yogurt is fully incorporated and heated through.
Yes, absolutely. For a Satvik or Jain version, you can skip the onion and garlic. The curry will still be delicious, with the primary flavors coming from the tomatoes, yogurt, and spices.
Mangodi Sabzi pairs wonderfully with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Bejar Roti. It also goes well with regular Phulka, Roti, or plain steamed rice.
Yes, it is a nutritious dish. The mangodi are made from moong dal, which is a great source of plant-based protein and fiber. The use of yogurt provides probiotics for gut health. Using ghee in moderation offers healthy fats. It's a well-balanced, wholesome meal.
One serving of Mangodi Sabzi (approximately 1 cup or 320g) contains around 350-400 calories. The exact count can vary based on the amount of ghee used and the fat content of the yogurt.