Anda Mangodi Pulao
A fragrant one-pot rice dish where fluffy basmati rice is cooked with spicy moong dal nuggets (mangodi) and boiled eggs. This North Indian specialty is a hearty and flavorful meal, perfect for a satisfying lunch or dinner.
For 4 servings
Preparation (Approx. 20 minutes)
- Wash the basmati rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes.
- Hard boil the eggs for 10-12 minutes. Once cooked, peel them and make a few shallow slits on the surface with a knife. This helps them absorb the masala flavors.
- Heat 1 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the mangodi and fry, stirring continuously, for 4-5 minutes until they are golden brown and aromatic. Remove with a slotted spoon and set aside.
Create the Pulao Base (Approx. 15 minutes)
- In the same pot, add the remaining 2 tbsp of ghee. Once hot, add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, black peppercorns, and green cardamoms. Sauté for 30-40 seconds until they crackle and release their aroma.
- Add the thinly sliced onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
- Stir in the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
- Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
- Lower the heat and add the powdered spices: turmeric, red chili, and coriander powder, along with salt. Mix well and cook for 1 minute.
- Add the whisked curd and stir continuously for 2-3 minutes until the ghee starts to separate from the masala.
Cook the Pulao (Approx. 20 minutes)
- Add the fried mangodi to the masala and mix gently to coat.
- Drain the soaked rice completely and add it to the pot. Gently stir for 1-2 minutes, being careful not to break the delicate rice grains.
- Pour in 3 cups of water and give it a final gentle stir. Bring the mixture to a vigorous boil.
- Carefully place the slit, boiled eggs into the pot.
- Reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
- After the time is up, turn off the heat completely.
Rest and Serve (Approx. 10 minutes)
- Let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the rice grains to firm up and become perfectly fluffy.
- Open the lid, sprinkle the garam masala and chopped coriander leaves over the top.
- Use a fork to gently fluff the rice from the sides, mixing everything together lightly.
- Serve the hot and aromatic Anda Mangodi Pulao with a side of plain yogurt, boondi raita, or a simple kachumber salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use aged long-grain basmati rice.
- 2Do not skip soaking the rice; it ensures each grain cooks evenly and elongates beautifully.
- 3Frying the mangodi until golden is essential for its nutty flavor and to prevent it from becoming mushy in the pulao.
- 4To make the pulao in a pressure cooker, follow the steps until adding water. Then, close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
- 5For extra flavor, you can lightly sauté the boiled eggs in a little ghee with a pinch of turmeric and chili powder before adding them to the pulao.
Adapt it for your goals.
Vegetarian
Replace the eggs with 200g of cubed and fried paneer. Add the paneer along with the mangodi.
With VegetablesWith Vegetables
Add 1 cup of mixed vegetables like green peas, diced carrots, and beans along with the tomatoes for a more wholesome meal.
SpicierSpicier
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala at the end.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and moong dal mangodi makes this dish a protein powerhouse, essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
The complex carbohydrates from basmati rice provide a steady release of energy, keeping you full and energized for longer.
Rich in Essential Nutrients
This pulao is a good source of iron, B-vitamins, and selenium from eggs, and fiber, potassium, and magnesium from the moong dal mangodi.
Aids Digestion
The blend of Indian spices like cumin, coriander, and ginger not only adds incredible flavor but also contains compounds that are known to aid digestion and improve gut health.
Frequently asked questions
Mangodi, also known as 'badi' or 'vadi', are sun-dried nuggets made from ground moong dal (split yellow lentils). They have a unique, nutty flavor and a crunchy texture when fried, which softens as they cook in a gravy or pulao.