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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
Prepare Mangodi and Papad
Create the Yogurt Slurry
Prepare the Tadka and Masala Base
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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.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 332.76 calories per serving with 11.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Omit onion and ginger-garlic paste. You can add a pinch more asafoetida and use grated bottle gourd (lauki) for body.
Add 1-2 tablespoons of fresh cream (malai) or cashew paste at the end for a richer, creamier texture.
Add boiled potato cubes or green peas along with the mangodi for a more substantial and nutritious curry.
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.
Yogurt is a natural probiotic that introduces beneficial bacteria into the gut, aiding digestion and improving overall gut microbiome health.
The use of traditional Indian spices like cumin, asafoetida (hing), and ginger is known to stimulate digestive enzymes, reduce bloating, and improve digestion.
Lentils (in mangodi) and vegetables like onion and tomato provide dietary fiber, which helps in maintaining bowel regularity and promoting a feeling of fullness.
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.
One serving (approximately 1 cup or 240g) of Papad Mangodi ki Sabzi contains around 250-300 calories, depending on the amount of oil and ghee used. This estimate includes protein, carbohydrates, and fats from all the ingredients.
Mangodi, also known as 'badi' or 'vadi', are sun-dried dumplings made from ground lentils, typically moong dal. They are a staple in Rajasthani and other North Indian cuisines, used to add protein and texture to curries, especially when fresh vegetables are scarce.
To prevent curdling, always add the yogurt mixture on low heat and stir continuously until it boils. If it has already curdled slightly, you can try to smooth it out by blending the gravy with an immersion blender, but prevention is the best method.
Absolutely. The traditional Rajasthani recipe is often made without onion and garlic. Simply skip them and proceed with the recipe. You can add a little extra asafoetida (hing) for flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the papad will become very soft upon refrigeration. The curry will also thicken, so you may need to add a little warm water while reheating.