Dal Mangodi Ki Sabzi is a traditional vegetarian Indian curry from North India cooked without onion or garlic.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Mangodi Ki Sabzi
- Serving Suggestion
- Dal Mangodi Ki Sabzi
During the dull summer days, when there is a limited variety of vegetables available, wholesome curries like taazi mangodi ki sabzi add a great variety to the menu. Taazi means fresh, and Mangodi is the regional name for moong dal pakodi. Hence, the literal translation is fresh moong dal fritters curry.
I learnt this particular curry recipe from my mother, a vegetarian who often tries to be creative with everyday meals.
The mangodi ki sabzi has a strong aroma and flavour of asafoetida (hing). The chopped coriander leaves provide a subtle, fresh aroma to the sabzi. When you cook pakodi ki sabzi, a strong sulfur-rich aroma hangs in the kitchen. As kids, we found that peculiar smell weirdly pleasant and tempting.
Ingredients You’ll Need
- Yellow Moong Dal is used to make the paste and later fritters (taazi mangodi).
- Tomato forms the base of the curry.
- Ginger gives a spicy taste to the sabzi.
- Asfaoetida (hing) is the key flavouring agent in this mangodi ki sabzi.
- Spices : Turmeric Powder, Red Chilli Powder, Coriander Powder, and Cumin.
- Vegetable Refined Oil, Coriander Leaves, Green Chilli, Salt, and Water
How To Make Mangodi Ki Sabzi
Step 1: Make Dal Paste for Mangodi
- Clean, rinse, and soak moong dal in water for 4 – 5 hours.
- Next, drain all the water. Grind it to a smooth paste without using water, along with ginger, green chilli, and asafoetida.
- Dal Paste should be thick and smooth.
- Season it with salt, turmeric, and a tiny bit of chilli powder.
- Whisk till it is light and fluffy.
Step 2: Fry Taazi Mangodi
- Heat oil for frying in a pan.
- Drop a teaspoon of dal batter in the hot oil. If it is frying nicely, add the remaining batter into the hot oil and fry over medium heat till they are crisp, golden, and cooked from the inside.
- Transfer the taazi mangodi to a plate lined with a paper towel.
Step 3: Prepare Curry
- Make paste of tomato in a blender.
- Heat oil in a kadhai. Add cumin, asafoetida, and ginger. Fry for a minute to release their aroma.
- Add tomato paste followed by spices and salt. Saute over low heat till oil separates from the masala.
- Add water. Stir to combine. Let the curry come to a boil. Reduce the heat. Let it simmer over low heat, covered for 5 – 6 minutes.
Step 4: Final Assembly
- Add the fried mangodi to the simmering curry.
- Let the curry simmer for another 5 minutes. You will notice mangodi are getting double in size and absorbing the liquid.
- Turn off the heat. Add chopped fresh coriander.
Mangodi Ki Sabzi is ready to serve.
Serving Suggestion
Our favourite combination is mangodi ki sabzi with piping hot phulka and kachumber salad . If you prefer, you can serve it with steamed rice. There is an unsaid comfort in sampling this hearty, soupy curry while making a slurpy sound.
Mangodi Ki Sabzi is a comforting main course dish for a no-onion and no-garlic meal menu .
More Indian Sabji Recipes
- Arbi Ki Sabji
- Aloo Ki Sabzi
- Gatte Ki Sabzi
- Kathal Ki Sabzi
- Dahi Lauki Ki Sabji
- Sev Tamatar Ki Sabji
- Kachhe Kele Ki Sabji
- Kamal Kakdi Ki Sabji
Ingredients
Ingredients For Mangodi
- ▢ ½ Cup yellow moong dal
- ▢ a pinch of asafoetida
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon red chili powder
- ▢ ⅓ teaspoon salt or to taste
- ▢ 1 green chilli (optional)
- ▢ ½ inch ginger, chopped
- ▢ Oil to deep-fry the mangodi
Ingredients For Curry
- ▢ 1 tablespoon vegetable refined oil
- ▢ 1 teaspoon cumin seeds
- ▢ ½ inch ginger, grated
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 2 small size tomato, chopped
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon red chilli powder
- ▢ 1 teaspoon coriander powder
- ▢ ½ teaspoon salt or to taste
- ▢ 3 Cup water
- ▢ handful of fresh coriander leaves, chopped
Instructions
- To make the moong dal pakodi, wash and soak the moong dal in water for 4 – 5 hours.
- Next, drain all the water. Grind it to a smooth paste without using water, along with ginger, green chilli, and asafoetida. Dal Paste should be thick and smooth.
- Season it with salt, turmeric, and a tiny bit of chilli powder. Whisk till it is light and fluffy.
- Heat oil in a deep-frying pan over medium flame. Once the oil is hot enough, drop tiny grape size portion of lentil paste in the oil. Make sure there is enough space between each pakodi to turn. Maintain the heat at medium-high. Turn the fritters once crisp from one side. Fry over medium heat till they are crisp, golden, and cooked from the inside.
- Transfer the mangodi to a plate lined with paper towel. Similarly, prepare the moong dal pakodi with the remaining batter.
- To make the curry, grind tomatoes to a coarse paste in food processor or blender.
- Heat oil in a kadhai. Add cumin, asafoetida, and ginger. Fry for a minute to release their aroma.
- Add cumin and hing. Fry for a minute. Add grated ginger and stir.
- Add tomato paste followed by spices and salt. Saute over low heat till oil separates from the masala.
- Add water. Stir to combine. Let the curry come to a boil. Reduce the heat. Let it simmer over low heat, covered for 5 – 6 minutes.
- Add the fried mangodi to the simmering curry. Let the curry simmer for another 5 minutes. You will notice mangodi are getting double in size and absorbing the liquid.
- Turn off the heat. Add chopped fresh coriander. Cover the pan with the lid and let the curry sit this way till ready to serve.
- Serve Pakodi Ki Sabzi with Phulka for lunch/dinner.
Recipe Notes:
- Do not add water while grinding the moong dal. You need thick batter to make mangodi.
- After adding mangodi to the curry, do not simmer it for too long.
Nutrition
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Dal Mangodi Ki Sabzi
Equipment
- Mixer Grinder
- Mixing Bowl
- Heavy Bottom Kadhai
Ingredients
Ingredients For Mangodi
- ½ Cup yellow moong dal
- a pinch of asafoetida
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ⅓ teaspoon salt or to taste
- 1 green chilli (optional)
- ½ inch ginger, chopped
- Oil to deep-fry the mangodi
Ingredients For Curry
- 1 tablespoon vegetable refined oil
- 1 teaspoon cumin seeds
- ½ inch ginger, grated
- ¼ teaspoon hing (asafoetida)
- 2 small size tomato, chopped
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon salt or to taste
- 3 Cup water
- handful of fresh coriander leaves, chopped
Instructions
- To make the moong dal pakodi, wash and soak the moong dal in water for 4 - 5 hours.
- Next, drain all the water. Grind it to a smooth paste without using water, along with ginger, green chilli, and asafoetida. Dal Paste should be thick and smooth.
- Season it with salt, turmeric, and a tiny bit of chilli powder. Whisk till it is light and fluffy.
- Heat oil in a deep-frying pan over medium flame. Once the oil is hot enough, drop tiny grape size portion of lentil paste in the oil. Make sure there is enough space between each pakodi to turn. Maintain the heat at medium-high. Turn the fritters once crisp from one side. Fry over medium heat till they are crisp, golden, and cooked from the inside.
- Transfer the mangodi to a plate lined with paper towel. Similarly, prepare the moong dal pakodi with the remaining batter.
- To make the curry, grind tomatoes to a coarse paste in food processor or blender.
- Heat oil in a kadhai. Add cumin, asafoetida, and ginger. Fry for a minute to release their aroma.
- Add cumin and hing. Fry for a minute. Add grated ginger and stir.
- Add tomato paste followed by spices and salt. Saute over low heat till oil separates from the masala.
- Add water. Stir to combine. Let the curry come to a boil. Reduce the heat. Let it simmer over low heat, covered for 5 – 6 minutes.
- Add the fried mangodi to the simmering curry. Let the curry simmer for another 5 minutes. You will notice mangodi are getting double in size and absorbing the liquid.
- Turn off the heat. Add chopped fresh coriander. Cover the pan with the lid and let the curry sit this way till ready to serve.
- Serve Pakodi Ki Sabzi with Phulka for lunch/dinner.
Notes
- Do not add water while grinding the moong dal. You need thick batter to make mangodi.
- After adding mangodi to the curry, do not simmer it for too long.
Nutrition
A vibrant and wholesome salad can be a game changer, and this colourful pearl barley salad with a herb vinaigrette is a perfect example.
Estimated reading time: 3 minutes
- Ingredients You’ll Need
- How To Make Barley Salad
- Serving Suggestions
- More Salad Recipes
- Green Barley Salad Recipe
Packed with fresh vegetables, pearl barley, and a refreshing green dressing, this salad is not only visually stunning but also nutritious and delicious. The beauty of this barley salad lies in its variety of colourful ingredients.
Why Choose Pearl Barley for Your Salad?
Pearl barley is a fantastic grain packed with fiber. It is known for its ability to support digestive health, regulate blood sugar levels, and keep you feeling full for longer. With its chewy texture and mild nutty flavour, it is a great addition to any salad.
Ingredients You’ll Need
Salad Ingredients:
- Pearl Barley is a processed form of whole barley grain just like white rice. Its easy to cook, and store.
- Red Kidney Beans increase the nutritional value of the salad and makes it more filling.
- Vegetables : Bell Peppers, Cucumber, Onion (optional)
- Parsley or Cilantro finely chopped
Green Dressing Ingredients:
- Flavouring Agents: Garlic, Oregano, Salt, Black Pepper
- Herbs : Coriander Stalks and Leaves, Mint, and Parsley
- Extra Virgin Olive Oil to bring the dressing together.
- Lemon Juice or Red Wine Vinegar for the tang.
How To Make Barley Salad
Step 1: Cook the Pearl Barley
- Rinse the pearl barley under running water to remove excess starch.
- In a medium saucepan, bring 3 cups of water or vegetable stock to a boil.
- Add the pearl barley, reduce the heat to a simmer, and cook for about 20 – 25 minutes until tender but slightly chewy (al dente).
- Drain any excess liquid and let it cool to room temperature in a colander.
Step 2: Prepare the dressing
- While the barley is cooking, prepare the salad dressing.
- Add all the dressing ingredients to a blender.
- Blend them to a smooth consistency. If required add 1 – 2 tablespoons of water to get a spoon-dropping consistency.
Step 3: Assemble the Salad
- In a large mixing bowl, combine the cooked pearl barley, cooked beans, and chopped vegetables.
- Pour the green dressing over the salad and toss well to ensure everything is evenly coated.
- Add finely chopped herbs. Let the salad sit for about 10 minutes to allow the flavours to meld together before serving.
Serving Suggestions
Whether you’re making it for a weekday meal, a summer picnic, or a potluck gathering, this barley salad is sure to impress.
- Enjoy it as a light and refreshing lunch on its own.
- Serve it alongside grilled chicken, fish, or tofu for a balanced meal.
- Use it as a filling for pita bread or wraps for a wholesome Mediterranean style bowl meals.
More Salad Recipes
- Avocado Salad
- Chickpea Salad
- Herb Potato Salad
- Green Papaya Salad
- Vegan Couscous Salad
- Mediterranean Lentil Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
Ingredients For Salad
- ▢ 1 Cup pearl barley
- ▢ 3 Cup water or stock
- ▢ ½ Cup red kidney beans
- ▢ ½ Cup red bell pepper, finely chopped
- ▢ ½ Cup yellow bell pepper, finely chopped
- ▢ ½ Cup cucumber, finely chopped
- ▢ handful of parsley, finely chopped
Ingredients For Salad Dressing:
- ▢ 1 Cup cilantro or coriander
- ▢ 1 sprig green onion
- ▢ 4 – 5 sprig mint leaves
- ▢ 6 green olives with preserved brine
- ▢ 1 garlic clove
- ▢ 1 tablespoon curd or yogurt
- ▢ 1 tablespoon extra virgin olive oil
- ▢ ¼ teaspoon black peppercorns
- ▢ ¼ teaspoon salt or to taste
Instructions
- Rinse the pearl barley under running water to remove excess starch.
- In a medium saucepan, bring 3 cups of water or vegetable stock to a boil.
- Add the pearl barley, reduce the heat to a simmer, and cook for about 20 – 25 minutes until tender but slightly chewy (al dente).
- Drain the liquid and let it cool to room temperature in a colander. Instead of draining you can use this liquid to flavour soups and stews.
- While the barley is cooking, prepare the salad dressing.
- Add all the dressing ingredients to a blender. Blend them to a smooth consistency. If required add 1 – 2 tablespoons of water to get a spoon dropping consistency.
- In a large mixing bowl, combine the cooked pearl barley, cooked beans, and chopped vegetables. Pour the green dressing over the salad and toss well to ensure everything is evenly coated.
- Add finely chopped herbs. Let the salad sit for about 10 minutes to allow the flavours to meld together before serving.
- Green Barley Salad is ready to serve!
Recipe Notes:
- Pearl Barley has lot of powdery starch. Hence, it is best to rinse it thoroughly before cooking.
- Pearl Barley takes very less time to cook. Hence, do not leave it unattended while boiling. Otherwise it can easily turn into a big pile of mush.
- This barley salad is perfect for meal prepping. Hence, I high recommend making a big batch and storing in the refrigerator.
Nutrition
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