Matar Mangodi Gravy
Matar Mangodi Gravy is a traditional Rajasthani dish that features green peas (matar) and lentil nuggets (mangodi) cooked in a flavorful tomato-based gravy. It is low in calories, rich in fiber, and packed with protein, making it ideal for weight loss. This dish pairs well with steamed rice or whole-grain roti.
Nutrition Facts
Per serving
Energy
92 kcal
Protein
4 g
Carbs
15 g
Fat
2 g
Fiber
5 g
Ingredients
Green Peas
1 small cup (100g)
Dal Mangodi (Dal Badi)
4 number (40g)
Plain Water
1 small cup (200g)
Chopped Onion
0.5 medium cup (75g)
Chopped Tomato
1 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Mustard oil
1 tsp (5g)
Instructions
Preparation
Dry-roast mangodi in a pan over medium heat for 2-3 minutes until golden brown. This enhances its flavor.
Soak the roasted mangodi in warm water for 15-20 minutes. Drain and keep aside.
Cooking Steps
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes until the tomatoes turn soft and the oil starts to separate.
Add soaked mangodi and green peas to the gravy. Mix well.
Pour water into the pan, cover, and simmer for 15-20 minutes until the mangodi and peas are fully cooked.
Sprinkle garam masala and stir well. Cook for another 2 minutes.
Garnish with chopped coriander leaves and serve hot.