SHAHI RAJASTHANI MANGOD, recipe of how to make curry of moong dal vadi in restaurent style - Main Course - Curries - Foodfied

SHAHI RAJASTHANI MANGOD, recipe of how to make curry of moong dal vadi in restaurent style

by Ritu Sharma 2017-08-25

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Preparation time -20 minutes

Cooking time -30-40 minutes

Total time -50 minutes

Cuisine –Rajasthani

Main ingredients –mangodi (moong dal vadi)

Step by step recipe of shahi Rajasthani mangodi –boiled moong dal vadis are cooked in nice and tangy gravy of onion, tomato, green chilies, ginger and garlic.

Mangodi/mangod/moongdal vadis is a very well known recipe of Rajasthan. I have already posted the recipe of “how to make mangodi”. So you can easily make these vadis at your home.

Try this mouthwatering dish of mangodi in restaurant style that is why the name of this dish is shahi Rajasthani mangod.

Here the ingredients are used to make this gravy are – onions, tomatoes, green chilies, ginger and garlic. also see the recipe of methi mangodi.

Ingredients for shahi Rajasthani mangod –

  1. Mangodi/moong dal vadi -1 cup
  2. Onions chopped -1 cup
  3. Tomatoes -4 medium
  4. Green chilies -2-3
  5. Garlic cloves -7-8
  6. Ginger -1 inch
  7. Red chili powder -1 tsp
  8. Coriander powder -1 and ½ tsp
  9. Turmeric powder -1/2 tsp
  10. Garam masala -1 teaspoon or as par your taste
  11. Salt to taste

Ingredients to temper –

  1. Oil -3 tablespoons
  2. Cumin seeds -1 teaspoon
  3. Bay leaves -2-3

How to make it –

  1. Take Heat 1 tablespoon oil in a pan. And the mangod/mangodi in it. Roast until golden brown.
  2. Now add 3 cups of water into it. Boil until the vadis are soft and cooed. If cooked switch off the flame and keep it aside.  
  3. Heat 1 tablespoon oil in a kadai.
  4. Add cumin seeds and bay leaves into it.
  5. Add diced onions, garlic cloves, ginger 1 inch and green chilies into the kadai. Mix well with a ladle. Cook until the onions are translucent. Remove them in a bowl and let to be cool.
  6. Now take the chopped tomatoes in a grinding jar. Also add in red chili powder, turmeric powder and coriander powder to it.
  7. Grind to make a smooth paste.
  8. Remove the paste from the jar and fill it with the fried onions, garlic, ginger and green chilies. Grind it to a smooth paste.
  9. Now heat 1 tbsp of oil in the same kadai. And add 1-2 bay leaves into it.
  10. Now add the onion paste into it. Cook it with occasional stirring. It will take time to cook and always cook this paste on low to medium flame. A very high flame may burn it. And it will not taste good at all. Cook it until the oil separates.
  11. Add the tomato paste in it. Mix well and add salt to this. Mix and cook at low to medium flame until oil separates.
  12. Add the boiled mangodi in it. Mix well.
  13. Add 1-2 cups of water, as par the consistency you want. Mix and cook.
  14. Add 1 tsp of garam masala into it. Mix and cook for 2 minutes.
  15. Serve hot with chapatti.

Step by step recipe with pictures –

Heat 1 tablespoon oil in a pan.

And the mangod/mangodi in it.

Mix well and cook.

Roast until golden brown.

Now add 3 cups of water into it.

Boil until cook.

Check it whether it is boiled or not. If cooked switch off the flame and keep it aside.

 Heat 1 tablespoon oil in a kadai.

Add cumin seeds and bay leaves into it.

Add diced onions, garlic cloves, ginger 1 inch and green chilies into the kadai.

Mix well with a ladle.

Cook until the onions are translucent.

Remove them in a bowl and let to be cool.

Now take the chopped tomatoes in a grinding jar. Also add in red chili powder, turmeric powder and coriander powder to it.

Grind to make a smooth paste.

Remove the paste from the jar and fill it with the fried onions, garlic, ginger and green chilies.

Grind it to a smooth paste.

Now heat 1 tbsp of oil in the same kadai.

And add 1-2 bay leaves into it.

Now add the onion paste into it.

Mix and cook. Cook it with occasional stirring.

It will take time to cook and always cook this paste on low to medium flame. A very high flame may burn it. And it will not taste good at all.

Now you can see the paste has reduced and oil separates from it.

Add the tomato paste in it.

Mix well.

Add salt to this.

Mix and cook.

Here is also the same technique we will apply. Cook with occasional stirring on low to medium flame.

Now the mixture is cooked and reduced.

Add the boiled mangodi in it.

Mix well.

Add 1-2 cups of water, as par the consistency you want.

Mix and cook.

Add 1 tsp of garam masala into it.

Mix and cook for 2 minutes.

Serve hot with chapatti.


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