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A rustic and flavorful Rajasthani curry featuring sun-dried lentil dumplings (mangodi) and fresh fenugreek leaves (methi). The earthy bitterness of methi perfectly complements the savory, nutty mangodi.
For 4 servings
Fry the Mangodi
Prepare the Masala Base
Cook the Tomatoes and Spices
A rustic and flavorful Rajasthani curry featuring sun-dried lentil dumplings (mangodi) and fresh fenugreek leaves (methi). The earthy bitterness of methi perfectly complements the savory, nutty mangodi.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 350.93 calories per serving with 15.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate Yogurt and Cook Mangodi
Add Methi and Finish
To make this recipe vegan, simply omit the curd (yogurt) or replace it with a plant-based, unsweetened yogurt. You can also add 1 tablespoon of cashew paste for creaminess.
Add one medium potato, peeled and diced, along with the onions. Sauté until the potatoes are partially cooked before proceeding with the recipe.
Add 1/2 cup of fresh or frozen green peas along with the hot water and mangodi in Step 4 for a touch of sweetness and texture.
For a richer, less rustic version, stir in 2 tablespoons of fresh cream or cashew paste at the end, just before adding the garam masala.
Mangodi, made from moong dal, provides a substantial amount of protein, which is essential for muscle repair, growth, and overall body function.
Both methi leaves and lentils are excellent sources of fiber, which aids digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Fenugreek leaves are a natural source of iron, a mineral vital for preventing anemia and maintaining energy levels by supporting red blood cell production.
Fenugreek has properties that may help improve insulin function and lower blood sugar, making this dish a beneficial choice for those managing their glucose levels.
One serving (approximately 1 cup or 210g) of Methi Mangodi Sabzi contains around 280-320 calories, depending on the amount of oil used.
Yes, it is a very healthy dish. The mangodi (moong dal) is an excellent source of plant-based protein, while methi (fenugreek) is rich in fiber, iron, and vitamins. It's a balanced and nutritious meal.
The best way to reduce bitterness is to chop the methi leaves, sprinkle them with salt, and let them sit for 15-20 minutes. Then, squeeze out the dark green juice that is released before adding the leaves to the curry.
Absolutely. To make it vegan, you can either skip the curd (yogurt) entirely or substitute it with a dairy-free alternative like cashew yogurt or a tablespoon of cashew paste mixed with water.
Mangodi are sun-dried lentil dumplings and can be found in most Indian grocery stores, often in the section with lentils and spices. They are also available for purchase online.
While fresh methi is recommended for its unique texture and flavor, you can use kasuri methi in a pinch. Crush about 2-3 tablespoons of kasuri methi and add it in the last 2 minutes of cooking. The flavor profile will be different but still delicious.
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