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Mangodi Aloo ki Sabji is a lip-smacking sabji made using dried moong dal nuggets, potato and a few spices. This sabzi goes well with Jeera rice and missi roti
What is Mangodi?
Mangodi is a Rajasthani or a North Side Delicacy. One such is this Mangodi. Mangodi or moong dal wadiyan/vadis or the dumplings are made using green or yellow moong dal. (Recipe coming up soon). Few spices are added as per choice and then they are sun dried for a couple of days.
It used to be difficult to find fresh vegetables every time due to the dry climate there. Hence such dishes, which can be made using dal/lentils, flours used to be made ahead of time. They were stored and then different types of delicious recipes used to be made using it.
If stored properly these vadis can stay fresh for a year. The mangodis are used to make aloo mangodi ki sabzi or mangodi ki kadhi or taheri. One more such recipe which uses pantry staple ingredients is this Chakki ki Sabji Ate ki Sabji
Punjabi Wadiya and Mangodi
Mangodi differs from Punjabi vadi. Punjabi wadiyan or vadi are made using black gram or urad dal. They are bigger and spicier. I remember seeing them in the markets of Punjab being sold like crazy.
I have grown up making and eating this mangodi. Have a lot of memories making this mangodi at home along with my mom and friends. Early in the morning, mom used to make the batter for the mangodi. We all used to go and put it for sun drying on a big size polythene sheet. 30 mins to an hour for 2-3 days and we use to stock up for the whole year.
I never made this after marriage at home as was not sure if my family would enjoy it. But this year I was not able to go due to the current circumstances. I also wanted to make this mangodi once and put it up on my blog, so that this somewhat lost recipe is on my files.
So I used full use of lockdown and work from home. Got up early in the morning and made a small batch of mangodi for us, before my office started. I was happy that I could make it alone and then relish it by making this Mangodi Aloo ki Sabji.
I have made this sabji a bit thicker as I tried to adapt it to my husband’s liking. Did not want a rejection on the first go. My mom however makes it more liquid. As I do not add any spice in my mangodi while making it, I did make the mangodi a bit spicier.
The only thing I repent is making it in a very less quantity as I thought it would be enjoyed only by me. But to my surprise, my husband enjoyed it thoroughly and we finished it all.
Process of making Mangodi Aloo ki sabji
The mangodi are first shallow fried in ghee. We like to slightly crush them, however it is as per choice. Crushing it will reduce the size as well as improve the consistency of the sabji. Then I did a tadka of cumin seeds, green chillies, ginger followed by the mangodi and aloo. After it is being cooked a few spices like garam masala and red chilly powder to taste is added and it is done.
Mangodi Aloo ki Sabji (Dried Moong Dal Nuggets & Potato Curry)
- Pestle/Rolling Pin
For Roasting the Mangodi
- ¼ Cup of Mangodi -Dried moong dal nuggets
- 1 small potato chopped into cubes -Around ¼ cup – the skin can be left on, if required
- 1 teaspoon Ghee or oil for shallow frying the mangodi
To make Aloo Mangodi
- 1 teaspoon Ghee or oil
- ¼ Cup Roasted and Crushed Mangodi -From above
- 1 teaspoon cumin seeds
- A pinch of asafoetida
- 1-2 green chillies chopped (to taste)
- ¼ inch ginger -either grated or cut into small juveniles
- 1 cup water (or as required)
- 1 teaspoon coriander powder
- Salt to taste
- 1 teaspoon Garam Masala
- ½ teaspoon red chilli powder (or to taste – I have not added)
Roasting the Mangodi
- In a skillet or a kadai/wok add in the ghee or oil.
- Add the mangodi and roast or shallow fry it on slow.
- It is done when it is brown over all and starts releasing a nice aroma.
- Switch off and let it cool.
Making of Aloo Mangodi
- Once the mangodi is cooled down, crush it lightly with a pestle or one can use a rolling pin too.
- In a kadai/wok/pot, add in the ghee or oil.
- Once hot add the cumin seeds and let it crackle.
- Then add asafoetida, green chillies and ginger.
- Saute this for a few seconds.
- Now add the mangodi, chopped potatoes, coriander powder, water and salt.
- Let this cook on medium until the potatoes are done.
- The potatoes and the mangodi will absorb water, so be sure to adjust the consistency.
- After the potatoes are done add in the red chilly and garam masala.
- Give a quick mix and cook it further for a minute.
- Serve it as required.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
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