Mangodi Pulao
A fragrant Rajasthani rice pilaf made with sun-dried moong dal nuggets (mangodi) and aromatic spices. This one-pot meal is both wholesome and packed with unique, earthy flavors.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Rice and Fry Mangodi
- b.Rinse the basmati rice under cold running water until the water is clear. Soak it in ample water for 30 minutes, then drain completely and set aside.
- c.Heat 2 tablespoons of ghee in a heavy-bottomed pot or pressure cooker over medium-low heat.
- d.Add the mangodi and fry, stirring constantly for 3-4 minutes, until they turn a rich golden-brown and release a nutty aroma. Use a slotted spoon to remove them and set aside.
- 2
Step 2
- a.Sauté Aromatics and Masala
- b.In the same pot, add the remaining 2 tablespoons of ghee. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-45 seconds until they crackle and become fragrant.
- c.Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 6-7 minutes until the onions are soft and light golden.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears.
- e.Add the tomato puree. Cook for 2 minutes, then add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 5-6 minutes, until it thickens and you see oil separating at the edges.
- 3
Step 3
- a.Combine and Cook the Pulao
- b.Add the fried mangodi and green peas to the cooked masala. Stir gently to coat everything evenly.
- c.Add the drained rice to the pot. Sauté very gently for 1 minute, being careful not to break the delicate rice grains.
- d.Pour in 3 cups of hot water and add the salt. Give it a final gentle stir to combine.
- e.Bring the mixture to a vigorous boil. Once boiling, reduce the heat to the absolute lowest setting, cover the pot with a tight-fitting lid, and let it cook undisturbed for 15 minutes.
- 4
Step 4
- a.Rest and Garnish
- b.After 15 minutes, turn off the heat. Do not open the lid. Let the pulao rest and steam in its own heat for another 10 minutes. This step is crucial for perfectly fluffy rice.
- c.After resting, open the lid. Gently fluff the rice grains with a fork to separate them.
- d.Sprinkle the garam masala and drizzle the lemon juice over the pulao. Garnish with freshly chopped coriander leaves.
- e.Serve hot with a side of boondi raita, plain yogurt, or papad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rice is non-negotiable for long, separate, and fluffy grains.
- 2Fry the mangodi on a low to medium flame to ensure they cook evenly from the inside without burning.
- 3Use a heavy-bottomed pan to prevent the rice and masala from sticking and burning at the bottom.
- 4Avoid stirring the rice after adding water, as this can break the grains and release starch, leading to a sticky pulao.
- 5Using hot water to cook the rice helps maintain the temperature and ensures even cooking.
Adapt it for your goals.
Add Vegetables
Incorporate diced carrots, potatoes, or green beans along with the green peas for a more vegetable-rich pulao.
Pressure Cooker MethodPressure Cooker Method
To save time, you can make this in a pressure cooker. After sautéing the rice, add water and pressure cook for 2 whistles on medium heat. Let the pressure release naturally.
Add ProteinAdd Protein
For an extra protein boost, add 100g of cubed paneer or tofu along with the green peas.
No Onion/GarlicNo Onion/Garlic
For a Sattvic or Jain version, simply skip the onion and ginger-garlic paste. The pulao will still be flavorful from the whole spices and tomatoes.
Why this is on our healthy list.
Rich in Plant-Based Protein
The moong dal mangodi are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
With ingredients like rice, lentils (mangodi), and vegetables, this pulao provides dietary fiber that aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Aids Digestion
Traditional Indian spices like cumin, asafoetida, and ginger are known for their carminative properties, which can help improve digestion and prevent bloating.
Provides Sustained Energy
Basmati rice is a source of complex carbohydrates, which break down slowly to provide a steady release of energy, keeping you full and energized for longer.
Frequently asked questions
Mangodi are small, sun-dried nuggets made from ground moong dal (split yellow lentils). They are a traditional Rajasthani ingredient used to add protein, texture, and a unique earthy flavor to various dishes like curries and pulaos.