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Mangodi Aloo ki Sabji (Dried Moong Dal Nuggets & Potato Curry)

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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

Mangodi Aloo ki Sabji is a lip-smacking sabji made using dried moong dal nuggets, potato and a few spices. It is served with 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.

Mangodi - Moong dal Vadi

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.

Close up look of Mangodi Aloo ki sabji

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 is a lip-smacking sabji made using dried moong dal nuggets, potato and a few spices.

Mangodi Aloo ki Sabji (Dried Moong Dal Nuggets & Potato Curry)

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.
5 from 3 votes
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Course: Main Course
Cuisine: Indian, North Indian, Rajasthani
Keyword: Curry, Gluten Free, Legumes / Beans / Pulses
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 Servings
Author: Renu Agrawal-Dongre



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
  • 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.
    Roasting the mangodi in ghee
  • It is done when it is brown over all and starts releasing a nice aroma.
    Mangodi being roasted/shallow fried
  • 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.
    Crushed Mangodi
  • In a kadai/wok/pot, add in the ghee or oil.
  • Once hot add the cumin seeds and let it crackle.
    Tadka being done with cumin seeds
  • Then add asafoetida, green chillies and ginger.
  • Saute this for a few seconds.
  • Now add the mangodi, chopped potatoes, coriander powder, water and salt.
    Water added to the mangodi to get it cooked
  • 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)
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Mangodi Aloo ki Sabji is a lip-smacking sabji made using dried moong dal nuggets, potato and a few spices. It goes well with Jeera rice and Missi Roti

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Recipe Rating


Tuesday 8th of December 2020

This is completely new to me and sounds interesting. Perfect to enjoy with phulkas/roti. Bookmarking to try sometime

Srividhya Gopalakrishnan

Wednesday 21st of October 2020

Wow, you made those nuggets from scratch as well? Hats off Renu. I am sure this would have tasted delicious with everything made from scratch. Perfect sabzi for the Rajasthani thali.

Harini Rupanagudi

Thursday 1st of October 2020

Very interesting. I shall bookmark this post as I should make it this week. I have some spicy moong dal mangodis. Hopefully they will work for this recipe. shall update you after I make this.

Renu Agrawal Dongre

Thursday 1st of October 2020

Yes It will work for the spicy mangodis too. Thank You, hope you like it


Wednesday 30th of September 2020

I have grown up with Marwari friends and neighbors as a result I am so used to this cuisine and enjoy it throughly . My friends mom used to kidnap me from the bus stop and take me home to feed me their marvari lunch . These vadis have nostalgic memories , I remember drying these with my friend , while her mom made them . Love this version of mangodis , - both dry and liquid taste equally delicious .

Renu Agrawal Dongre

Wednesday 30th of September 2020

Haha, loved reading this. Kidnap you from bus stop. Nice nostalgic memories we all had. I tried to give that to my kids this year.

Srivalli Jetti

Tuesday 29th of September 2020

I loved vadiyas and enjoyed the dishes I made with it...will have to check if I can make it myself..very lovely dish..