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Close up look of Tahiri served on a black plate. Seen in the background are cut cucumber slices and some pudina yogurt

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, Lentils, One Pot Meal, Pulao, Vegetable
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 2 cups 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
  • ½ teaspoon turmeric powder
  • 1 teaspoon Red chilli powder -as per taste
  • 1 teaspoon Garam Masala Powder -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 to taste
  • 4 Cups of Water

Instructions

  • Rinse the rice in clean tap water 3-4 times.
    2 cups Basmati Rice - 436 grams
    Rice
  • Soak the rice for 20 minutes minimum.
    Soaked Rice
  • 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
    Ingredients for Vegetable
  • In a pressure cooker add 2 tablespoons of Ghee.
    4 tablespoon Ghee
  • Add the mangodi and shallow fry them on low .
    1 Cup -120 grams - Mangodi
    Shallow frying Mangodi
  • They are done when they are golden brown all over.
    Shallow Fried Mangodi
  • 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
    Tempering of cumin seeds, cinnamon, cloves and bay leaf
  • Now add grated ginger and green chilli and saute again for a few seconds.
    1 tablespoon of grated ginger, 2 green chillies slit
    Adding of ginger and green chilli in the tadka
  • 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 cups 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 Powder, Salt to taste
    Mixing of vegetables, Mangodi, masalas and rice
  • Add 4 cups of water and give a quick gentle stir.
    4 Cups of Water
    Water added to the rice and vegetable mixture
  • 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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