From the sun kissed deserts to the majestic forts, the state of Rajasthan has a rich cultural heritage.The ancient princely state gave rise to a royal cuisine. It is a land of Maharajas , who went for hunting expeditions which has resulted into the famous Rajasthani meat delicacies. At the same time we cannot forget that this state is inhabited by Marwaris who are dominatingly vegetarian .

The Rajasthani food is cooked in pure ghee and some of its most delicious curries are based on pulses and gram flour . Dry fruits , milk and yogurt are extensively used in this cuisine .I have cooked Rajasthani and Jodhpuri Thalis from this state and the cuisine is simple yet finger licking. For today , the 23rd day of the Protein Rich theme I have a Rajasthani Thali where I have carefully selected the dishes which are protein based , yet complement each other.  This is a traditional Marwari menu and was suggested by my niece who is married in a Marwari family .

Here is the menu
Maad
Lachko Daal
Rajasthani Mangodi
Dahi Pakodi
Aam ki Launji
Dhaniya patte ki Chutney
Lassan ki Chutney
Kachumber Salad
Chaawal
Missi Roti
Chenna Malpua

Maad

Maad is the starch fluid saved out of the pan during an intermediate stage of cooking rice . This starch is seasoned with herbs and spices and served as a curry .

Lachko Daal

This is yellow moong daal which is simply boiled with salt and turmeric . Absolutely no frill daal . One needs to keep it thick and blend well to have a smooth consistency .This daal is full of protein .

Rajasthani Mangodi

Mangodi are sun dried dumplings from Rajasthan . These are made from yellow moong Daal and are quite small in size . These Wadis are very different than the Amritsari Wadis , in terms of size , spice level , texture and taste .Made in peak summers these protein packed dumplings can be used throughout the year . Here I have made a very basic curry with these mangodis.

Dahi Pakodi

Lentil dumplings made with chickpea flour dunked in whisked yogurt . Both chickpea flour and yogurt are excellent sources of protein .

Aam ki Launji

Aam ki Launji is a sweet chutney made with almost ripe mangoes . It is prepared with nigella and fennel seeds . The mango pieces and the syrup both taste absolutely awesome .

Kachumber

This is a mix of tomato onion and cucumbers.

Dhaniya patte ki Chutney

A lip smacking Chutney with coriander leaves and green chilly .

Lassan ki Chutney

All time favourite garlic pounded with red chillies makes this a sensational Chutney.

Missi Roti

A typical Rajasthani roti where chickpea flour and wheat flour are mixed to make a flat bread . A delicious Protein Rich roti with chickpea flour .

Chawal

Plain simple steamed rice.

Chenna Malpua

Mini malpuas made with wheat flour , the binding is done with full fat cream milk. These malpuas after frying are dunked in a sugar syrup and stuffed with fresh chenna . Definitely a a protein rich dessert .

After going through a mouth watering menu I shall share the Rajasthani Mangodi ki Sabzi recipe today. The rest of the recipes will follow in the up coming marathons.

Mangodi ki Sabzi

Ingredients

200 gms mangodi
1/2 cup yogurt
2 tbsp gram flour
Salt to taste
1 tsp red chilly powder
1 tbsp coriander powder
1/2 tsp turmeric powder
4 tbsp oil
1 bay leaf
1/2 tsp cumin seeds
2-3 whole dry red chillies
1/2 tsp ginger paste
2 tbsp tomato purée
1/2 tsp garam masala

Method

Heat 2 tbsp oil and fry the mangodi until crisp .Drain and Keep aside .
Beat the yogurt with gram flour , salt , red chilly powder, coriander powder and turmeric powder .
Mix well
Heat the remaining oil and add bay leaf, cumin seeds, dry red chilli and sauté.
Add ginger paste , fried mangodi and tomato purée .saute for a minute .
Add the yogurt mix and one cup of water .
Simmer and cook on slow fire till the mangodis are done .
Add garam masala and coriander leaves .
Serve hot with either chapatis or rice .

Print Pin

Mangodi ki Sabzi

Lentil dumplings made with chickpea flour dunked in whisked yogurt and tomato puree.A traditional Rajasthani dish where chickpea flour and yogurt are excellent sources of protein .

Course Lunch

Cuisine Indian Cuisine

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 200 gms mangodi
• 1/2 cup yogurt
• 2 gram tbspflour
• Salt to taste
• 1 tsp red chilly powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 4 tbsp oil
• 1 bay leaf
• 1/2 tsp cumin seeds
• 2-3 whole dry red chillies
• 1/2 tsp ginger paste
• 2 tbsp tomato purée
• 1/2 tsp garam masala

Instructions

• Heat 2 tbsp oil and fry the mangodi until crisp .Drain and Keep aside .
• Beat the yogurt with gram flour , salt , red chilly powder, coriander powder and turmeric powder .
• Mix well
• Heat the remaining oil and add bay leaf, cumin seeds, dry red chilli and sauté.
• Add ginger paste , fried mangodi and tomato purée .saute for a minute .
• Add the yogurt mix and one cup of water .
• Simmer and cook on slow fire till the mangodis are done .
• Add garam masala and coriander leaves .
• Serve hot with either chapatis or rice .

Notes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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