Rajasthani Methi Mangodi Sabzi Recipe
Rajasthani Methi Mangodi Sabzi is a delightful and aromatic dish that perfectly captures the essence of Rajasthani cuisine. This unique vegetarian recipe brings together the earthy flavor of fenugreek leaves (methi) with crispy, flavorful lentil dumplings known as mangodi. A true reflection of the traditional cooking style of Rajasthan, this sabzi is simple to prepare yet rich in taste, making it a perfect addition to your lunch menu. The combination of fragrant spices and the slight bitterness of fenugreek makes it an exciting dish that pairs wonderfully with phulkas and rajasthani kadhi.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mangodi (dried lentil dumplings) | 1 cup |
| Moong dal (soaked and ground) | 2 cups |
| Methi Leaves (Fenugreek Leaves), tightly packed | 2 cups |
| Onion, finely chopped | 1 |
| Garlic, finely chopped | 2 cloves |
| Cumin seeds (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Red Chilli powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Dry Red Chillies | 2 |
| Oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 180 |
| Protein | 7g |
| Carbohydrates | 32g |
| Fat | 6g |
| Fiber | 4g |
| Sodium | 200mg |
| Sugars | 3g |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Instructions
-
Prepare the Methi Leaves:
Begin by rinsing the fenugreek leaves (methi) thoroughly in running water to remove any impurities. Drain the leaves and roughly chop them. Set them aside for later use. -
Fry the Mangodi:
Heat one tablespoon of oil in a large pan over medium heat. Add the mangodis (dried lentil dumplings) to the pan and fry them until they turn golden brown and crispy. Remove them from the pan and set them aside for later use. -
Sauté the Aromatics:
In the same pan, add the remaining oil. Once the oil heats up, add the cumin seeds and dry red chillies. Allow the cumin seeds to splutter and release their fragrance. Next, add the finely chopped garlic and onion, and sauté until the onions become translucent and soft. -
Spice it Up:
Add the turmeric powder and red chili powder to the pan, sautéing the mixture for a few more seconds until the oil begins to separate from the spices. This step is crucial to develop the rich, flavorful base for the sabzi. -
Combine Mangodi and Curd Mixture:
Now, add the fried mangodi back into the pan, stirring to combine it with the spice mix. In a separate bowl, mix 2 tablespoons of curd with half a cup of water until it forms a smooth consistency. Pour this curd mixture into the pan with the mangodi. Stir everything together and bring the mixture to a rolling boil. -
Cook with Methi Leaves:
Once the curd mixture starts boiling, add the chopped methi leaves to the pan. Sauté the mixture until the methi leaves are well-cooked, and the flavors meld together, giving off a lovely fragrance. -
Season and Finish:
Season the dish with salt to taste, then sprinkle garam masala powder over the sabzi. Mix everything thoroughly, and let it simmer for another 2–3 minutes for the flavors to develop. -
Serve:
Turn off the heat and transfer the Rajasthani Methi Mangodi Sabzi into a serving dish. Serve this delightful dish with warm phulkas or steamed rice for a complete Rajasthani meal.
Serving Suggestions
This Rajasthani Methi Mangodi Sabzi pairs beautifully with traditional accompaniments like Rajasthani Kadhi or a side of phulkas (Indian flatbread). The rich spices, earthy lentil dumplings, and the slight bitterness of fenugreek leaves create a flavorful combination that’s sure to impress your family and guests. Perfect for a cozy weeknight dinner, this sabzi brings the rustic flavors of Rajasthan to your table with minimal effort.
Enjoy your journey through the aromatic and vibrant flavors of Rajasthan with this authentic Methi Mangodi Sabzi—a dish that encapsulates the heart of Indian vegetarian cuisine.
