Rajasthani Methi Mangodi Sabzi Recipe

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Preparation time

  • Total: Approximately 25 minutes
  • Preparation: 10 minutes
  • Cooking: 15 minutes

Ingredients

  • 1 cup Mangodi - moong dal
  • 2 cups Methi Leaves (Fenugreek Leaves) - tightly packed
  • 1 Onion - finely chopped
  • 2 cloves Garlic - finely chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Garam masala powder
  • 2 tablespoons Curd (Dahi / Yogurt)
  • 2 Dry Red Chillies
  • 2 tablespoons Sunflower Oil
  • Salt - to taste

Instructions

  1. To begin making the Rajasthani Methi Mangodi Sabzi Recipe, rinse the fenugreek leaves in running water, drain and roughly chop them
  2. Keep it aside
  3. Heat a tablespoon of oil in a pan on medium heat and add the moong dal mangodi
  4. Fry the mangodi's until they turn slightly brown and keep aside
  5. Add the remaining oil in the same pan, add cumin seeds and red chillies
  6. Once the cumin seeds splutters add the finely chopped garlic and onion and saute until the onions are cooked
  7. Add the turmeric, red chilli powder and saute until the oil leaves the sides of the pan
  8. Add the fried mangodi back to the pan and mix well
  9. Now, combine 2 tablespoons of curd in half a cup of water until smooth and add it to the pan
  10. Bring the Rajasthani Methi Mangodi Sabzi to a rolling boil and add the chopped fenugreek leaves and saute until it is well cooked
  11. Season Rajasthani Methi Mangodi Sabzi with salt, garam masala, mix well and switch off the flame
  12. Transfer Rajasthani Methi Mangodi Sabzi into a serving dish and serve
  13. Serve the Rajasthani Methi Mangodi Sabzi Recipe, along with Rajasthani Kadhi and Phulkas for the weeknight dinner

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Rajasthani
  • Lunch
  • Vegetarian
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