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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, Lentils, Moong Dal
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 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.
    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)
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu