Mangodi is a tiny pakora, almost like nugget, that is made by soaking lentils in water. Mangodi is mainly used in a number of Rajasthani dishes such as in curries, sabji and even dal. In typical Rajasthani households, people make fresh mangodi at home which are then kept for drying out in the sun. Although, one can always buy a packet of it from the market. In Rajasthan, due to lack of vegetation, fresh and green vegetables, people often make use of either gatta, mangodi or different varieties of papad to add bulk to their dishes. Dishes made with mangodi are extra flavourful and wholesome too. If you too are a fan of mangodi, here are some recipes to try.
Palak mangodi sabzi is a perfect side dish that tastes best when mixed with rice. Eating greens was never this fun.
Mangodi ki dal is cooked in rich desi ghee with coarsely crushed mangodi that are dunked in the spicy gravy. If you have a fresh stock of mangodi at home, then hurry up and treat yourself to this special dal.
Move over from your typical vegetable pulao and gift yourself the experience of this rich and aromatic mangodi pulao. It is a sure sure-shot showstealer at any spread.