Rajasthani Methi Mangodi Sabzi Recipe
A vegetarian Rajasthani recipe with mangodi - moong dal, methi leaves (fenugreek leaves) - tightly packed, onion - finely chopped. Ready in 25 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
13 steps- 1
To begin making the Rajasthani Methi Mangodi Sabzi Recipe, rinse the fenugreek leaves in running water, drain and roughly chop them
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups) - 2
Keep it aside
- 3
Heat a tablespoon of oil in a pan on medium heat and add the moong dal mangodi
mangodi - moong dal(1 cup) - 4
Fry the mangodi's until they turn slightly brown and keep aside
mangodi - moong dal(1 cup) - 5
Add the remaining oil in the same pan, add cumin seeds and red chillies
cumin seeds (jeera)(1 teaspoon)red chilli powder(1 teaspoon)dry red chillies(2) - 6
Once the cumin seeds splutters add the finely chopped garlic and onion and saute until the onions are cooked
onion - finely chopped(1)cloves garlic - finely chopped(2)cumin seeds (jeera)(1 teaspoon) - 7
Add the turmeric, red chilli powder and saute until the oil leaves the sides of the pan
methi leaves (fenugreek leaves) - tightly packed(2 cups)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 8
Add the fried mangodi back to the pan and mix well
mangodi - moong dal(1 cup) - 9
Now, combine 2 tablespoons of curd in half a cup of water until smooth and add it to the pan
tablespoons curd (dahi / yogurt)(2)tablespoons sunflower oil(2) - 10
Bring the Rajasthani Methi Mangodi Sabzi to a rolling boil and add the chopped fenugreek leaves and saute until it is well cooked
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups)onion - finely chopped(1)cloves garlic - finely chopped(2) - 11
Season Rajasthani Methi Mangodi Sabzi with salt, garam masala, mix well and switch off the flame
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups)garam masala powder(1 teaspoon)salt - to taste - 12
Transfer Rajasthani Methi Mangodi Sabzi into a serving dish and serve
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups) - 13
Serve the Rajasthani Methi Mangodi Sabzi Recipe, along with Rajasthani Kadhi and Phulkas for the weeknight dinner
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups)
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Rajasthani Methi Mangodi Sabzi Recipe
A vegetarian Rajasthani recipe with mangodi - moong dal, methi leaves (fenugreek leaves) - tightly packed, onion - finely chopped. Ready in 25 min, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
13 steps- 1
To begin making the Rajasthani Methi Mangodi Sabzi Recipe, rinse the fenugreek leaves in running water, drain and roughly chop them
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups) - 2
Keep it aside
- 3
Heat a tablespoon of oil in a pan on medium heat and add the moong dal mangodi
mangodi - moong dal(1 cup) - 4
Fry the mangodi's until they turn slightly brown and keep aside
mangodi - moong dal(1 cup) - 5
Add the remaining oil in the same pan, add cumin seeds and red chillies
cumin seeds (jeera)(1 teaspoon)red chilli powder(1 teaspoon)dry red chillies(2) - 6
Once the cumin seeds splutters add the finely chopped garlic and onion and saute until the onions are cooked
onion - finely chopped(1)cloves garlic - finely chopped(2)cumin seeds (jeera)(1 teaspoon) - 7
Add the turmeric, red chilli powder and saute until the oil leaves the sides of the pan
methi leaves (fenugreek leaves) - tightly packed(2 cups)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 8
Add the fried mangodi back to the pan and mix well
mangodi - moong dal(1 cup) - 9
Now, combine 2 tablespoons of curd in half a cup of water until smooth and add it to the pan
tablespoons curd (dahi / yogurt)(2)tablespoons sunflower oil(2) - 10
Bring the Rajasthani Methi Mangodi Sabzi to a rolling boil and add the chopped fenugreek leaves and saute until it is well cooked
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups)onion - finely chopped(1)cloves garlic - finely chopped(2) - 11
Season Rajasthani Methi Mangodi Sabzi with salt, garam masala, mix well and switch off the flame
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups)garam masala powder(1 teaspoon)salt - to taste - 12
Transfer Rajasthani Methi Mangodi Sabzi into a serving dish and serve
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups) - 13
Serve the Rajasthani Methi Mangodi Sabzi Recipe, along with Rajasthani Kadhi and Phulkas for the weeknight dinner
mangodi - moong dal(1 cup)methi leaves (fenugreek leaves) - tightly packed(2 cups)
Rate this recipe
