Methi Mangodi Pulao

Methi Mangodi Pulao

I always keep some mangodi at home as it comes in handy when I’m short of vegetables and want to make a main course. Mangodi, made from moong dal, can be made at home or purchased from the market. It can be used to make various dishes like mangodi aaloo, etc. Today I mixed it with some fresh methi leaves to make Methi Mangodi Pulao. The pulao turned out just great and all in the family had a nice lunch with raita and achaar on the side. Enjoy it for your next lunch or dinner.

All you need is (serves 4)

  • Rice – 2 cup
  • Mangodi – 1 cup
  • Fresh Methi leaves – 1 cup (chopped)
  • Mustard seeds – 1 tsp
  • Garlic paste – 1 tsp
  • Ginger paste – 1 tsp
  • Curry leaves – 8 to 10
  • Tomato – 1 cup (cut in small pieces)
  • Red chili powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Green coriander for garnishing

Methi Mangodi Pulao Recipe

Preparation time: 10 min.

Cooking time: 25 min.

  • Boil the rice and drain the water. Wash this rice with cold water and keep aside.
  • In a pan take 1 tbsp oil and fry the mangodi. Keep aside.
  • Heat the rest of oil and add mustard seeds. When they start to crackle, add curry leaves, ginger paste and garlic paste. Saute for 2 min.
  • Add tomatoes and saute till the oil starts leaving the sides.
  • Add all the dry masala and saute for 2-3 min.
  • Add fried mangodi with 2 cup water and cook till it is soft.
  • Add methi leaves and saute for 1-2 min.
  • Add boiled rice and mix well.
  • Garnish with green coriander and serve hot.