Mangodi ki Sabzi
Sun-dried moong dal dumplings, made fresh in winter and dried for year-round use, fried until golden and simmered into a hearty spiced onion-tomato gravy.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 250 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 14 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 10 g
- calories
- 250 kcal
Instructions
- 1
Heat 2 tbsp mustard oil in a kadai (deep pan). Fry the dried mangodi (lentil nuggets) on medium heat until golden and crisp, then set aside.
- 2
Soak the fried mangodi in warm water for 15-20 minutes until soft. Drain the water.
- 3
Heat the remaining oil in the same kadai. Add the cumin seeds.
- 4
Add the chopped onions. Cook them until they turn golden brown.
- 5
Add the ginger-garlic paste. Cook until the raw smell goes away.
- 6
Add the tomato puree, turmeric, chilli powder and coriander powder. Cook until the oil separates.
- 7
Add the softened mangodi and 1.5 cups of water. Simmer for 15-18 minutes until the gravy thickens and the dumplings soften.
- 8
Stir in the garam masala and fresh coriander. Serve hot.
Chef's tips
Fry the dried mangodi before soaking to get a better texture. Make sure homemade mangodi is fully sun-dried and stored in an airtight container to last for months.
Ingredient substitutions
- mangodi → small vadis or store-bought lentil nuggets
Storage
Refrigerate up to 2 days.
Reheating
Reheat on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the soak, which leaves the dumplings hard inside.
- •Not frying before soaking, which gives a raw dal taste.
Serving suggestions
Cooked Mangodi ki Sabzi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Rajasthan
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
