palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak |
by Tarla Dalal
Added to 89 cookbooks
This recipe has been viewed 54663 times
palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images.
palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak.
Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about.
Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores.
moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan.
Serve palak mangodi sabzi with bajra roti or jowar roti.
Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos.
For palak mangodi- To make palak mangodi, blend the spinach to a smooth purée in a mixer without using any water. Keep aside.
- Combine the mangodi with 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
- Add the ginger-green chilli paste, spinach purée, garam masala, turmeric powder, chilli powder, salt and 1/4 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the cooked mangodis, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve palak mangodi immediately.
Handy tip:- Approx. 7 cups of chopped spinach will yield 13/4 cups of chopped and blanched spinach.
Palak Mangodi recipe with step by step photos
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like palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | then see our Rajasthani sabzi recipes and some recipes we love below.
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what is palak mangodi made of ? See below image of list of ingredients for palak mangodi .
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You can buy moong dal mongodi directly from the your local market. Or see how to make moong dal mangodi recipe . Here we have sun dried the mangodi for 2 days.
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You coarsely crush the mongodi to use in the palak mangodi sabji.
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See detailed step by step on how to make spinach puree.
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In a pressure cooker, put 1 cup crushed readymade moong dal mangodi
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Add 2 cups of water.
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Pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid.
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Drain the water.
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Keep aside.
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To make palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | heat 1 tablespoon coconut oil or oil in a broad non-stick pan. Use coconut oil for a healthier diet.
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Add 2 tsp cumin seeds (jeera).
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Let the seeds crackle.
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Add 1/2 cup finely chopped onions.
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Sauté on a medium flame for 1 minute.
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Add 1 1/2 tsp ginger-green chilli paste.
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Add spinach purée.
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Add 1/2 tsp garam masala.
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Add a pinch of turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add salt to taste. We added 1/2 tsp salt.
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Add ¼ cup of water (optional). If you want your sabji with a little gravy then add the water.
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Mix well.
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Cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add the cooked mangodis.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Serve palak mangodi | Rajasthani palak mangodi sabzi | mangodi palak | immediately.
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Add ¼ cup of water (optional). If you want your sabji with a little gravy then add the water.
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Heat 1 tablespoon coconut oil or oil in a broad non-stick pan. Use coconut oil for a healthier diet.
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Palak Mangodi is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 174% of RDA.
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 110% of RDA.
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 109% of RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 36% of RDA.
- Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 36% of RDA.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 168 cal |
| Protein | 9.3 g |
| Carbohydrates | 21.1 g |
| Fiber | 5.9 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Sodium | 95.1 mg |
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