One-Pot Vegetable Mangodi Tahiri

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One-Pot Vegetable Mangodi Tahiri / Theri / Tahri is a delicious no onion, no garlic pulao/pilaf made using Mangodi/Dal Vadi, Vegetables and a few spices.

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It is a comforting and nutritious balanced meal with carbs and proteins and is popular in the states of Uttar Pradesh and Punjab from India. Served with some raita or chutney/achaar and you have the perfect Sunday Lunch.

The UP (Uttar Pradesh) style mangodi is generally made of moong dal, either yellow or green or a mix of both. They are smaller in size and are made using soaking, grinding and then sun drying the mangodi. 

I have yet to share a recipe on how to make mangodi, but I have this recipe of Mangodi Aloo ki Sabji, which again uses mangodi as the main ingredient. I have used my homemade Mangodi for this Pilaf/Pulao. This is now easily available in shops too. 

The Punjabi style vadis are made using Urad Dal. They are generally bigger in size as compared to mangodi. One can use urad dal vadi or the Punjabi vadis to make this Vegetable Mangodi Tahiri / Theri / Tahri. You can crush the vadis and add in the pulao/pilaf.

Vegetables used in Tahiri

A typical and a traditional tahiri will have potatoes, green peas along with mangodi and spices. However one can add an array of vegetables. Few more typical vegetables that are added to this are cauliflower and carrots. 

The vegetables are cut a little big in size and not chopped finely. The little big size vegetable pack in a lot of flavour and texture. This pulao/pilaf is also a perfect party idea for get-togethers or for your Diwali platter. It can also be packed for your lunch box or a good picnic idea.  

Vegetable Mangodi Tahiri was one of the few common pulao/pilaf made by mom. We make it without onion and garlic and without it too it is quite tasty and delicious. One can however even add onion and garlic if required. 

Recipe process of One-Pot Vegetable Mangodi Tahiri

The recipe is simple and involves around 20-30 minutes of cooking apart from soaking time for rice which is again just 20 minutes. A little preparation with respect to cutting of the vegetables and you are sorted.

First, the mangodi or the dal vadi is shallow fried in ghee and kept aside. One can slightly crush the mangodi or use it as is. As my mangodi are smaller in size I have used it as is.

Then a tadka/tempering is done in ghee, and spices like cumin seeds, cinnamon, cloves, cardamom, garlic and green chilli. Vegetables and mangodi are added along with spices like turmeric powder, red chilly powder and garam masala.

If you are adding onion and garlic, after adding the spices and before adding the vegetables, add the onion and garlic. Then saute the onion and garlic until translucent and then continue the remainder of the process.

Rice is then added along with salt and water, and then this is pressure cooked to 1 whistle. One can even cook this in an open pot or Instant Pot. I would be soon updating the recipe to cook the same in Instant Pot too.

Substitutions

Mangodi can be replaced with Soya chunks, tofu or gatta (Chickpea dumplings).

Is this Gluten-free

The moon dal vadi has a bit of asafoetida in it. Store-bought asafoetida has wheat in it and is not gluten-free. However, if you are using pure or rock form asafoetida it is gluten-free. But if you are buying vadi from the shop it might have asafoetida and hence not gluten-free.

Vegan Substitutions

This Pulao/Pilaf is not vegan as it uses ghee or clarified butter. Vegans can however replace the ghee with vegetable oil.

I thought of preparing this for the upcoming festivals as many would be looking for some different recipes. Also when Swaty Malik from Food-Trails asked us to make Exotic Pulao or Biryani for Shhhhh Cooking Secretly Challenge group, I had shortlisted a few recipes amongst this Tahiri. And when Jayashree gave me Cinnamon and Badi Elaichi as the secret ingredients, I decided to make this One-Pot Vegetable Mangodi Tahiri.

Before you move on to the recipe, I would like you to check this Zarda Rice from Swatys Blog, which is a sweet rich rice made using nuts and spices. Another recipe which I would like to try is this Sesame Rice from Jayashrees blog, a healthy meal and a good way to add sesame to one’s diet. Jayashree made this Mughlai Vegetable Pulao with the secret ingredients green chilly and poppy seeds I gave to her.

So here goes the recipe of One-Pot Vegetable Mangodi Tahiri

One-Pot Vegetable Mangodi Tahiri

One-Pot Vegetable Mangodi Tahiri is a no onion, no garlic pulao/pilaf made using Mangodi/Dal Vadi, Vegetables and a few spices.

5 from 17 votes

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Course: Brunch, Lunch, Main Course

Cuisine: Indian, North Indian

Keyword: Dal, Legumes / Beans / Pulses, One Pot Meal, Rice, Vegetables

Author: Renu Agrawal-Dongre

Equipment

• Pressure Cooker
• Knife
• Bowl
• Spoon

Ingredients

• 2 cup Basmati Rice – 436 grams
• 1 Cup – 200 grams Cauliflower florets
• ¾ Cup – 145 grams Green Peas
• ½ Cup – 90 grams Carrots
• ¼ Cup 1 very small – 50 grams – Potatoes
• 1 Cup -120 grams – Mangodi -Moong Dal Vadi
• 4 tablespoon Ghee (Clarified Butter)
• ½ teaspoon turmeric powder
• 1 teaspoon Red chilli powder -as per taste
• 1 teaspoon Garam Masala -as per taste
• 1 Bay Leaf
• 6-7 Cloves
• ½ inch Cinnamon stick
• 2 Black Cardamom Slit
• 1 teaspoon Cumin seeds
• 1 tablespoon of grated ginger
• 2 green chillies slit
• Salt
• 4 cup Water

Instructions

• Rinse the rice in clean tap water 3-4 times.
  2 cup Basmati Rice – 436 grams
  
• Soak the rice for 20 minutes minimum.
  
• Cut the cauliflower into florets. Clean, Rinse and keep it aside.
  1 Cup – 200 grams Cauliflower florets
• Peel, wash and cut the carrots and potatoes into ¼ inch cubes.
  ½ Cup – 90 grams Carrots
• Rinse the green peas and keep them aside.
  ¾ Cup – 145 grams Green Peas
  
• In a pressure cooker add 2 tablespoons of Ghee.
  4 tablespoon Ghee (Clarified Butter)
  
• Add the mangodi and shallow fry them on low .
  1 Cup -120 grams – Mangodi
  
• They are done when they are golden brown all over.
  
• Remove and let it cool.
• In the meantime, in the same pressure cooker add 2 tablespoons of ghee.
  
• Add cumin seeds, Bay leaf, cinnamon stick, cardamom, cloves and saute for a few seconds.
  1 Bay Leaf, 6-7 Cloves, ½ inch Cinnamon stick, 1 teaspoon Cumin seeds, 2 Black Cardamom Slit
  
• Now add grated ginger and green chilli and saute again for a few seconds.
  1 tablespoon of grated ginger, 2 green chillies slit
  
• Next add in carrot, green peas, cauliflower, potatoes and cook for 1 minute.
  1 Cup – 200 grams Cauliflower florets, ½ Cup – 90 grams Carrots, ¼ Cup 1 very small – 50 grams – Potatoes
  
• Add in the turmeric powder, red chilly powder and give everything a nice mix.
  ½ teaspoon turmeric powder, 1 teaspoon Red chilli powder
• Add in the shallow fried mangodi and mix
  1 Cup -120 grams – Mangodi
  
• Add in the soaked rice.
  2 cup Basmati Rice – 436 grams
  
• Let this mixture cook for 1-2 minutes.
• Add salt and garam masala powder and give a light mix.
  1 teaspoon Garam Masala, Salt
  
• Add 4 cups of water and give a quick gentle stir.
  4 cup Water
  
• Close the pressure cooker lid and let it cook for 1 whistle.
• Once done switch off and let the pressure subside naturally.
• Once the pressure is released, open the lid.
  
• Gently fluff the rice with a fork.
  
• Serve it with chutney or raita of your choice.and gently fluff the rice with a fork.

Video

Notes

• More or fewer vegetables can be used
• Mangodi or Moong Dal vadi can be replaced with Punjabi dal vadi.
• Mangodi can be replaced with Soya chunks, tofu or gatta (Chickpea dumplings).

 

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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.

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