How to make Mangodi Ki Sabzi -

Mangodi cooked in yoghurt and tomato puree

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Moong Dal (मूंग दाल), Oil (ऑइल)

Cuisine : Rajasthani

Course : Main Course Vegetarian

Mangodi Ki Sabzi

Mangodi Ki Sabzi Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mangodi Ki Sabzi Recipe

  • Moong Dal 200 grams

  • Oil 4 tablespoons

  • Yogurt 1/2 cup

  • Gram flour (besan) 2 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Bay leaf 1

  • Cumin seeds 1/2 teaspoon

  • Dried red chillies 2-3

  • Ginger paste 1/2 tablespoon

  • Tomato puree 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves, chopped 1 tablespoon


Step 1

Heat two tablespoons of oil in a kadai and sauté mangodi until crisp and slightly browned. Drain.

Step 2

Beat the yogurt, add the gram flour, salt, chilli powder, coriander powder and turmeric powder and mix well.

Step 3

Heat the remaining oil in a kadai; add the bay leaf, cumin seeds, whole red chillies and sauté for a while.

Step 4

Add the mangodi, ginger paste, tomato purée and yogurt mixture.

Step 5

Add one cup of water and mix well. Add the garam masala powder and chopped coriander leaves.

Step 6

Add one cup of water and mix well. Add the garam masala powder and chopped coriander leaves.

Step 7

Cook for a few minutes and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.