Papad Mangodi Ki Sabji | Rajasthani Style Comfort Curry

Papad Mangodi Ki Sabji Recipe | Traditional Rajasthani Curry

Learn how to make Papad Mangodi Ki Sabji at home using simple pantry ingredients. A traditional Rajasthani curry full of flavor and comfort.

Introduction

Papad Mangodi Ki Sabji is a traditional Indian curry made with crunchy papad pieces and soft moong dal mangodi cooked in a spicy, tangy gravy. This dish is loved for its unique texture and bold flavors. It is a perfect choice when fresh vegetables are not available and is often prepared as a quick yet satisfying meal for everyday lunches.

Traditional & Regional Value of Papad Mangodi Ki Sabji

This sabji comes from the heart of Rajasthani and Marwari cuisine, where dried foods like papad and mangodi are commonly used due to the dry climate. In many rural homes, papad mangodi ki sabji is a regular part of the menu, especially during summers. It reflects the smart use of pantry staples to create delicious and filling meals.

Is Papad Mangodi Ki Sabji Healthy?

Yes, when prepared with limited oil, papad mangodi ki sabji can be quite healthy. Mangodi is made from moong dal, which is rich in protein and easy to digest. Papad adds crunch and taste, while spices help improve digestion. This curry is also suitable for days when you want a simple, no-vegetable meal.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Moong dal mangodi
• Papad (broken into pieces)
• Onion (optional)
• Tomatoes
• Ginger and green chilli
• Curd (yogurt)
• Turmeric powder
• Red chilli powder
• Coriander powder
• Garam masala
• Oil, salt, and cumin seeds

Quick Cooking Steps

• Lightly fry mangodi in oil until golden and keep aside.
• In the same pan, add cumin seeds and sauté ginger, chilli, and onion.
• Add tomatoes and dry spices, cook until soft.
• Lower the heat, add curd, and mix well to form a smooth gravy.
• Add fried mangodi and water, cook for a few minutes.
• Finally add papad pieces just before serving.

Watch video and learn how to make Rajsthani papad mangodi sabji

Tips & Tricks

• Add papad at the end to keep it slightly crunchy.
• Soak mangodi in warm water if they are very hard.
• Stir continuously while adding curd to avoid curdling.
• Adjust spice level as papad already contains salt and spice.

Variations of Papad Mangodi Ki Sabji

• No Onion Version: Skip onion for a sattvic recipe.
• Dry Sabji: Use less water for a semi-dry texture.
• Spicy Rajasthani Style: Add more red chilli and garlic.
• Gujarati Touch: Add a pinch of sugar for mild sweetness.

What Can Be Eaten Together or Served With

• Bajra roti or jowar roti
• Plain chapati
• Steamed rice or jeera rice
• Onion salad and buttermilk

Frequently Asked Questions (FAQ)

Can I make papad mangodi ki sabji without curd?

Yes, you can replace curd with extra tomatoes or a little tamarind water.

When should papad be added to the curry?

Papad should be added at the end to avoid it turning soggy.

Is this sabji suitable for fasting days?

Yes, if you use vrat-friendly papad and spices.

How long can mangodi be stored?

Dry mangodi can be stored for months in an airtight container.

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Papad Mangodi Ki Sabji

Papad Mangodi Ki Sabji is a traditional Rajasthani dish made with sun-dried lentil dumplings (mangodi) and papads, simmered in a spiced yogurt-based gravy. It's a quick, flavorful, and pantry-friendly recipe, ideal when fresh vegetables are scarce. The key to success lies in preventing the yogurt from curdling—use full-fat, room-temperature yogurt and stir continuously.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Main Course

Cuisine: Indian

Calories: 220

Ingredients Method

Ingredients

  

• 1 cup mangodi moong dal dumplings, coarsely crushed
• 4 –6 moong or urad dal papads
• 2 tablespoons ghee or oil
• 1 tsp cumin seeds jeera
• 1/2 tsp mustard seeds rai
• A pinch of asafoetida hing
• 1 –2 green chilies chopped (optional)
• 1 tsp grated ginger
• 1 cup whisked full-fat yogurt room temperature
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi dried fenugreek leaves, crushed (optional)
• Salt to taste
• 2 –3 cups water
• Fresh coriander leaves chopped (for garnish)

Method

 

1. Heat ghee or oil in a pan. Add cumin seeds, mustard seeds, and asafoetida. Sauté until the seeds splutter.
2. Add green chilies and ginger, sauté for 30 seconds.
3. Add crushed mangodi and roast on medium heat for 2–3 minutes until slightly golden.
4. Add red chili powder, coriander powder, and turmeric powder. Mix well.
5. Pour in 2 cups of water, mix, and bring to a boil. Reduce heat and simmer for 5–7 minutes until mangodi is soft.
6. In a bowl, whisk yogurt until smooth. Gradually add it to the pan while stirring continuously to prevent splitting.
7. Cook on low heat for 2–3 minutes until the gravy thickens.
8. Add salt, garam masala, and kasuri methi. Stir well.
9. Roast the papads on a flame or in a microwave until crisp. Break into 1–2 inch pieces.
10. Add the roasted papad pieces to the curry and simmer for 1–2 minutes. Do not overcook, as papads will become mushy.
11. Turn off the heat. Garnish with fresh coriander leaves.
12. Serve hot with bajra roti, rice, or any Indian bread.