Papad Mangodi ki Sabzi
A classic Rajasthani curry where crispy papad and sun-dried lentil dumplings (mangodi) are simmered in a tangy yogurt-based gravy. This rustic, flavorful dish is perfect with hot rotis.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Mangodi and Papad
- b.Heat 3 tbsp of vegetable oil in a kadai or pan over medium heat. Add the moong dal mangodi and fry for 2-3 minutes, stirring frequently, until they turn golden brown and aromatic. Remove with a slotted spoon and set aside.
- c.Roast the papads one by one over an open flame using tongs until they are crisp and lightly charred. Alternatively, microwave them for 30-45 seconds. Once cooled, break them into bite-sized pieces (about 1-2 inches) and keep aside.
- 2
Step 2
- a.Create the Yogurt Slurry
- b.In a medium bowl, add the whisked yogurt and besan. Whisk thoroughly to ensure there are no lumps.
- c.Add the turmeric powder, red chili powder, and coriander powder to the yogurt mixture. Add 1/2 cup of water and whisk again to form a smooth, thin slurry. Set aside.
- 3
Step 3
- a.Prepare the Tadka and Masala Base
- b.In the same kadai, heat 2 tbsp of ghee over medium heat. Once hot, add the cumin seeds and let them splutter.
- c.Add the asafoetida, followed by the finely chopped onion. Sauté for 4-5 minutes until the onions turn translucent and light golden.
- d.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- e.Add the finely chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they become soft and mushy, and oil starts to separate from the masala.
- 4
Step 4
- a.Simmer the Curry
- b.Reduce the heat to the lowest setting. Slowly pour the prepared yogurt slurry into the kadai, stirring continuously and vigorously with a whisk or spoon to prevent curdling.
- c.Continue to stir constantly until the gravy comes to a gentle boil, which will take about 3-4 minutes. This step is crucial to get a smooth gravy.
- d.Once boiling, add the fried mangodi, salt, and the remaining 1.5 cups of water. Stir well to combine.
- e.Cover the kadai and let the curry simmer on low heat for 10-12 minutes, or until the mangodi are cooked through and tender. They should be easily breakable with a spoon.
- f.Stir in the garam masala and crushed kasuri methi. Cook for one more minute.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Just before you are ready to serve, add the broken papad pieces to the hot gravy.
- c.Gently mix them in. Do not over-mix or cook further, as the papad will quickly become soggy.
- d.Garnish with freshly chopped coriander leaves. Serve immediately with hot phulkas, bajra roti, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the yogurt from curdling, ensure it's at room temperature and whisk it well with besan. Add it to the pan on low heat and stir continuously until it comes to a boil.
- 2Add papad pieces just before serving to maintain their slight crunch. Adding them too early will make them dissolve completely into the gravy.
- 3Be cautious with salt. Both papad and mangodi contain salt, so add salt only after tasting the gravy with the cooked mangodi.
- 4For a richer, more authentic flavor, use ghee instead of oil for the tempering.
- 5If your store-bought mangodi are very hard, you can soak them in warm water for 10-15 minutes before frying to speed up the cooking process.
Adapt it for your goals.
Jain Version
Omit onion and ginger-garlic paste. You can add a pinch more asafoetida and use grated bottle gourd (lauki) for body.
Creamier GravyCreamier Gravy
Add 1-2 tablespoons of fresh cream (malai) or cashew paste at the end for a richer, creamier texture.
With Other VegetablesWith Other Vegetables
Add boiled potato cubes or green peas along with the mangodi for a more substantial and nutritious curry.
Why this is on our healthy list.
Rich in Plant-Based Protein
The moong dal mangodi and besan (gram flour) are excellent sources of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Promotes Gut Health
Yogurt is a natural probiotic that introduces beneficial bacteria into the gut, aiding digestion and improving overall gut microbiome health.
Aids Digestion
The use of traditional Indian spices like cumin, asafoetida (hing), and ginger is known to stimulate digestive enzymes, reduce bloating, and improve digestion.
Good Source of Fiber
Lentils (in mangodi) and vegetables like onion and tomato provide dietary fiber, which helps in maintaining bowel regularity and promoting a feeling of fullness.
Frequently asked questions
Yes, it can be a healthy dish. The mangodi (moong dal) and yogurt provide a good amount of protein and probiotics. It's also rich in dietary fiber. To make it healthier, you can roast the mangodi instead of frying and use minimal ghee.