Mangodi Sabzi
A classic Rajasthani curry made with sun-dried moong dal nuggets (mangodi) simmered in a tangy yogurt-based gravy. This rustic and flavorful dish is a staple in Marwari cuisine and pairs perfectly with hot rotis or bajra roti.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Fry the Mangodi
- b.Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the moong dal mangodi and shallow-fry, stirring frequently, for about 3-4 minutes until they turn a deep golden brown and become aromatic.
- d.Remove the fried mangodi with a slotted spoon and set aside on a plate.
- 2
Step 2
- a.Prepare the Masala Base
- b.In the same pan, add the remaining 2 tablespoons of ghee. Once hot, add the cumin seeds and allow them to splutter.
- c.Add the hing, followed immediately by the finely chopped onion.
- d.Sauté the onions for 5-6 minutes until they are soft, translucent, and lightly browned at the edges.
- e.Add the ginger paste, garlic paste, and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Gravy
- b.Add the tomato puree to the pan. Cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the masala.
- c.Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute until the spices are fragrant.
- 4
Step 4
- a.Incorporate the Yogurt
- b.Reduce the heat to the absolute lowest setting. This is crucial to prevent the curd from splitting.
- c.Add the well-whisked curd to the pan. Immediately start stirring continuously in one direction for 2-3 minutes.
- d.Continue stirring until the curd is fully incorporated and the gravy comes to a gentle simmer. Do not stop stirring during this process.
- 5
Step 5
- a.Simmer the Curry
- b.Pour in 2.5 cups of hot water and add salt. Stir well to combine.
- c.Bring the gravy to a rolling boil over medium-high heat.
- d.Once boiling, add the fried mangodi to the gravy.
- e.Cover the pan, reduce the heat to low, and let it simmer for 10-15 minutes, or until the mangodi are soft and have absorbed the flavors. Check by pressing one with a spoon; it should break easily.
- 6
Step 6
- a.Finish and Serve
- b.Once the mangodi is cooked, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the sabzi rest for 5 minutes before serving. Serve hot with bajra roti, phulka, 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 yogurt from curdling, ensure it's at room temperature and whisked well. You can also mix 1 teaspoon of besan (gram flour) into the yogurt before adding it to the gravy as a stabilizer.
- 2Always add the fried mangodi to boiling gravy. Adding them to cold or lukewarm gravy can make them chewy.
- 3The gravy will thicken upon cooling. Adjust the consistency with a little hot water if needed before serving.
- 4For a more authentic flavor, use homemade or good quality store-bought mangodi and always use ghee.
- 5Lightly crushing a few fried mangodis before adding them to the gravy can help thicken it naturally.
Adapt it for your goals.
Mangodi Aloo Sabzi
Add one medium potato, peeled and cubed, along with the onions. Sauté until lightly browned before proceeding with the recipe. This adds extra body to the curry.
Papad Mangodi SabziPapad Mangodi Sabzi
Roast 2-3 moong dal papads and crush them into coarse pieces. Add them to the curry in the last 2 minutes of cooking for a unique texture and flavor.
No Onion No Garlic VersionNo Onion No Garlic Version
For a Jain or Satvik version, skip the onion and garlic. The flavor will be different but equally delicious, relying more on the tang of tomatoes and yogurt.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal mangodi is an excellent source of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
Promotes Digestive Health
The fiber from moong dal and the probiotics from curd (yogurt) work together to support a healthy gut microbiome, aid digestion, and prevent constipation.
Energy Boosting
This dish provides a good balance of complex carbohydrates, protein, and healthy fats, offering sustained energy release to keep you active throughout the day.
Frequently asked questions
The key is temperature control. First, ensure your yogurt is at room temperature. Second, reduce the stove heat to the lowest possible setting before adding the whisked yogurt. Third, stir continuously and briskly for 2-3 minutes until the yogurt is fully incorporated and heated through.