I have grown up eating and relishing mangodi ki sabzi. Mangodis are small dumplings that are made with moong dal and spices and dried in the sun. Once dried in this manner, you can store them for a few weeks easily. My mum would make mangodis from scratch but being lazier I prefer to buy them from other home cooks or stores. These dumplings are tasty and nutritious as they are lentil based and making a curry with potatoes brightens many of my lunches.
Here’s the easy recipe of mangodi sabzi:
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 201 kcal
Ingredients
- 2 cups mangodi
- 2 potatoes peeled and cubed
- 2 onions finely chopped
- 2-3 tomatoes finely chopped
- 1 tbsp. ginger-garlic finely chopped
- 1-2 green chillies finely chopped
- ½ tsp. turmeric powder
- 1 tsp. garam masala powder
- 1 tsp. red chilli powder as per taste
- 1 tsp. cumin seeds
- 1 tbsp. vegetable oil
- Salt to taste
- Chopped coriander leaves for garnish
Recipe
- Lightly toast mangodi on a tawa till they are golden brown. You may use a little oil if you wish to.
- Heat oil in a pressure cooker. Add cumin seeds. Let them sputter.
- Add chopped onions, ginger garlic and green chillies. Saute till they are golden brown and the raw smell goes.
- Add tomatoes and cook some more till mushy. You can add a little water if it looks too dry.
- Now add the toasted mangodis along with cubed potatoes. Add all the spice powders including salt. Stir together for 2-3 minutes.
- Now add 4 cups of water and close the pressure cooker. Cook for 3-4 whistles till mangodis are well cooked and potatoes are creamy. Add more water after opening the cooker to make the curry consistency of your choice.
- Serve hot garnished with chopped coriander leaves.
Pro Tips:
- This is a rustic style home curry that is super tasty.
- Serve it with a side of onions in lemon juice and some boiled rice or chapatis.
- You can skip chilli powder if you want it milder.
- This is a great way to have protein especially if you are a vegetarian or vegan.
📖 Recipe Card
Mangodi Aloo ki sabzi
Equipment
- Pressure cooker
Ingredients
- 2 cups mangodi
- 2 potatoes peeled and cubed
- 2 onions finely chopped
- 2-3 tomatoes finely chopped
- 1 tbsp. ginger-garlic finely chopped
- 1-2 green chillies finely chopped
- ½ tsp. turmeric powder
- 1 tsp. garam masala powder
- 1 tsp. red chilli powder as per taste
- 1 tsp. cumin seeds
- 1 tbsp. vegetable oil
- Salt to taste
- Chopped coriander leaves for garnish
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Instructions
- Lightly toast mangodi on a tawa till they are golden brown. You may use a little oil if you wish to.
- Heat oil in a pressure cooker. Add cumin seeds. Let them sputter.
- Add chopped onions, ginger garlic and green chillies. Saute till they are golden brown and the raw smell goes.
- Add tomatoes and cook some more till mushy. You can add a little water if it looks too dry.
- Now add the toasted mangodis along with cubed potatoes. Add all the spice powders including salt. Stir together for 2-3 minutes.
- Now add 4 cups of water and close the pressure cooker. Cook for 3-4 whistles till mangodis are well cooked and potatoes are creamy. Add more water after opening the cooker to make the curry consistency of your choice.
- Serve hot garnished with chopped coriander leaves.
Notes
- This is a rustic style home curry that is super tasty.
- Serve it with a side of onions in lemon juice and some boiled rice or chapatis.
- You can skip chilli powder if you want it milder.
- This is a great way to have protein especially if you are a vegetarian or vegan.
Nutrition
Hope you liked this moong dal vadi curry. It is super easy and a tasty way to have lentils in a curry. In case you wish to make your own mangodis, try this method.
If you liked the recipe, do share with your friends.
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Shalzzz says
Wow! Is it like the Wadi we get in Punjab? I have got a few and would like to try this out.
Kala Ravi says
Totally yummy recipe! Off to scout for those mangodis!
d Nambiar says
You’ve gotten me so curious about mangodi, now. ? I’m going to check with my friends here if anybody has it/makes it? ?
Rachna says
You will find it in Punjabi or North Indian homes.
writershilpa says
This is so like the ‘Golavni’ we make at home!
Usually, we use besan to make the tiny golas, or laddoos to be added into the boiling curry, but I use yellow moong dal, spices and herbs and grind it into a thick paste. Then, I fry tiny bhajiyas out of it and then slide those into the curry. The curry is basically chopped onion, and gravy of coconut-chillies-ginger-garlic to which I add water and let it come to a boil. I also add tamarind pulp and jaggery and some garam masala. I think this mangodi ki curry must taste like my golavni! ?
Rachna says
It was nice to know about Golavni, Shilpa. I am sure it is similar to mangodi. 🙂
writershilpa says
I think so too, Rachna! <3