Aloo Mangodi Rajasthani
Potato and sun-dried moong dal nuggets in spiced tomato gravy. Everyday Marwari sabzi combining fresh and preserved ingredients.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Tomato — 100 g (chopped)
- coriander powder — 1 tsp (ground)
- Moong Dal — 100 g (whole)
- Garlic — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- onion — 2 piece (chopped)
- salt (optional) (whole)
- Toor Dal — 100 g (whole)
- Potato — 250 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Ginger — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Wash the toor dal and moong dal together and soak for 15 minutes. Peel and cube the potato into medium chunks. Finely chop the onion and tomato, and crush the ginger and garlic together.
- Boil the soaked dals with the potato cubes in enough water till both are soft but holding shape, about 10 minutes. Keep aside with the cooking water.
- Heat the oil in a kadai and add the cumin seeds. Let them sizzle and turn fragrant.
- Add the chopped onion and saute till golden brown. Add the crushed ginger and garlic and cook for a minute till the raw smell goes.
- Add the chopped tomato, turmeric powder, red chilli powder and coriander powder. Cook this masala on medium flame, mashing the tomato, till oil separates at the edges.
- Tip in the boiled potato and dal along with their water. Add salt and simmer for 8 to 10 minutes so the gravy thickens slightly and the flavours blend.
- Check the seasoning and adjust water for a medium gravy consistency.
- Garnish with chopped coriander leaves and serve hot with roti or steamed rice.
Common questions
- Aloo Mangodi Rajasthani ko English mein kya kehte hain?
- आलू मंगोड़ी राजस्थानी ko English mein Aloo Mangodi Rajasthani likhte hain.
- Ek plate Aloo Mangodi Rajasthani mein kitni calories hoti hain?
- 226 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 15 min taiyari, 25 min pakana.