Mangodi pulao
Mangodi pulao or mangodi wale chawal is a real comforting food for me. Earlier I blogged about aloo mangodi sabzi as I am a big fan of mangodi. In the recipe below, I have used small granular mangodi. If it’s not available, you can break bigger mangodis into small pieces by wrapping them in a cloth and crushing between kitchen platform and rolling pin (belan). If that doesn’t appeal to you, even bigger mangodis can be used but you have to cook them for 4-5 whistles.
Recipe of mangodi ka pulao
1 cup basmati rice
1/2 cup small granular mangodi (moong dal wadis)
1/2 tsp turmeric powder
1 tsp salt or to taste
3 1/2 cups water
1/2 tsp cumin seeds
1 bay leaf (tej patta)
4 cloves (laung)
2 black cardamoms (moti elaichi)
3 tsp ghee (clarified butter)
1. Wash and soak rice for 20 minutes. Drain. Heat 1 tsp ghee in a pan and fry mangodis till reddish brown. Take out.
2. Heat rest of the ghee in a pressure cooker and add cumin seeds, bay leaf, cloves and black cardamoms. When they change color, add mangodi, salt, turmeric and water. Let 2 whistles come, and then turn off heat.
3. When pressure drops down, open the lid of the cooker and add rice. Pressure cook to 1 whistle. Let the pressure drop down, open the lid and take out on a serving platter. Fluff with the help of 2 forks and enjoy hot.
Aloo mangodi sabzi
This potato and wadis made of split green gram dish is popular among Marwaris. They also make the mangodis alone as a curry. Women in Marwari community make these moong dal mangodi at home by grinding the dal and sun drying it. Wadis or badis are sun dried ground lentil dumplings. Readymade mangodi is available at grocery stores. This is a healthy dish since you get vegetable and lentil in the same curry.
Recipe of aloo mangodi sabzi
1/2 cup mangodi (moong dal wadis)
2 potatoes- peeled and cubed
2 tomatoes- pureed
1 onion
1 inch piece ginger
3-4 cloves garlic (optional)
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp coriander powder
½ tsp red chilli powder
Salt to taste
3 tsp ghee (clarified butter)
1. Heat 1 tsp ghee in a pressure cooker and fry mangodis till reddish brown. Take them out.
2. Mince together onion, ginger and garlic in a blender.
3. Heat 2 tsp ghee in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion paste and sauté till brown. Add turmeric powder, coriander powder and red chilli powder. Fry for few seconds.
4. Add tomato puree and fry till oil begins to separate.
5. Add mangodis, potatoes and salt. Add enough water and close the lid of the cooker.
6. Let 1 whistle come, then turn the heat to medium and let it cook for 20 minutes.
7. When the pressure drops, open the lid of the cooker. Transfer it to serving bowl and garnish with coriander leaves. Enjoy hot with rotis or parathas.
Aloo mangodi subzi
