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  • Preeti Shridhar

Mangaudi Aloo ki Sabzi

Mangaudi are small sundried dumplings made with moong dal( yellow split and skinned lentil) batter. These are readily available on grocery shops/supermarkets too. Recently I made these at home and was quite delighted at the outcome. Now I am never going to buy them . You can get the recipe here.

Mangaudi Aloo Sabzi is a great curry option on days you don't want to eat dal. This is made without onion garlic. This delicious curry pairs well with both roti and rice. Green coriander chutney goes very well with it. Infact you don't need any dry sabzi. So less work in the kitchen.

You can use fresh or frozen green peas. You can crush the Mangaudi slightly after roasting them. Since mine I are homemade and quite small in size, I prefer to keep them whole.


Mangaudi 1 cup

Potato 1 large

Green Peas 1 cup

Tomato 3 large

Ginger 2 tsp

Green chili 1

Oil 2 tbsp

Asaefotida a pinch

Mustard Seeds 1/2 tsp

Coriander Seeds 1 tsp crushed.

Cumin Seeds 1/2 tsp

Red Chili Powder 1 tsp

Turmeric Powder 1/2 tsp

Coriander Powder 2 tsp

Salt to taste

Lemon juice 1 tsp

Garam Masala 1/4 tsp

Fresh Coriander 2 tbsp

Water 3+1 cup


Ghee 1 tbsp

Whole Red Chili 1

Red Chili Powder 1/2 tsp


  1. Wash and peel the Potato.

  2. Cut it into 2 length wise.

  3. Now cut each piece into 9 equal cubes.

  4. Keep it soaked in water.

  5. Puree tomatoes , ginger and green chili.

  6. Heat 1 tbsp oil in a pressure cooker.

  7. Saute Mangaudi till golden and fragrant.

  8. Remove on a plate.

  9. In the same cooker, add remaining oil.

  10. Add asaefotida followed by mustard seeds.

  11. Once mustard seeds crackle, add coriander seeds and cumin seeds.

  12. Tip in tomato puree.

  13. Cook it on medium heat till it almost dries up.

  14. Add red chili powder, turmeric powder and coriander powder and mix well.

  15. Cook further till oil floats on top.

  16. Now add Mangaudi, potato and green peas.

  17. Stir to mix well.

  18. Add 3 cups of water.

  19. Close and cook till 4 pressure.

  20. Let the pressure drop by itself.

  21. Check the Mangaudi, it should be tender, if not give a couple of more pressure.

  22. Add Garam Masala and lemon juice.

  23. Mix well. Taste and adjust seasoning.

  24. If you find it too thick add more water and give it a boil. I had to add 1 cup water.

  25. Tempering.

  26. Heat ghee in a pan.

  27. Add whole red chili, followed by red chili powder.

  28. Pour over ready Mangaudi.

  29. Garnish with chopped coriander.

  30. Serve it piping hot with roti or rice.

  31. Coriander chutney pairs well with Mangaudi.


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