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A traditional Rajasthani curry featuring sun-dried moong dal nuggets (mangodi) and sweet green peas simmered in a tangy tomato-onion gravy. It's a hearty, protein-rich dish that pairs perfectly with rotis.
For 4 servings
Fry the Mangodi
Prepare the Masala Base
Cook the Gravy
A traditional Rajasthani curry featuring sun-dried moong dal nuggets (mangodi) and sweet green peas simmered in a tangy tomato-onion gravy. It's a hearty, protein-rich dish that pairs perfectly with rotis.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 305.53 calories per serving with 12.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Sabzi
Finish and Garnish
Add 1 medium potato, peeled and cubed, along with the green peas. You may need to increase the simmering time slightly to ensure the potatoes are cooked through.
For a richer, restaurant-style gravy, stir in 2 tablespoons of fresh cream (malai) at the end, after turning off the heat.
For a satvik version, simply omit the onion and garlic. The flavor will rely more on tomatoes, ginger, and asafoetida.
Add 1 cup of blanched and pureed spinach to the gravy along with the tomato puree for added nutrition and a vibrant green color.
The star ingredient, moong dal mangodi, is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Green peas and moong dal contribute significant dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish provides important minerals like iron from moong dal, potassium from tomatoes, and manganese from spices, supporting various bodily functions from blood health to metabolism.
Yes, it is a nutritious dish. It's rich in plant-based protein from moong dal mangodi and fiber from peas. It's a wholesome, vegetarian meal that provides sustained energy. To make it healthier, use minimal oil.
One serving of approximately 290g contains around 280-320 kcal. The exact calorie count can vary based on the amount and type of oil used.
This can happen if the mangodi are old or very dense. Ensure you simmer them on low heat for a sufficient time (at least 15-20 minutes). If they are still hard, you can pressure cook the curry for 2-3 whistles. Soaking them in warm water beforehand also helps.
Absolutely! For a Jain or satvik version, simply omit the onion and garlic. The flavor will be slightly different but still delicious, relying on the tang of tomatoes, the aroma of ginger, and the pungency of asafoetida.
It pairs wonderfully with traditional Indian breads like roti, phulka, or paratha. It also goes very well with steamed basmati rice or jeera rice.
This recipe goes great with these complete meals
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