Jodhpuri or Jaipuri Mangodi Pulao
This post completes two resolutions, one from here – where I planned to use my Cookbook collection fervently and other from my last post – where I decided to try out the new dishes gobbled up while travelling. I mix-matched a bookmarked recipe from Sanjeev Kapoors – Marwadi Vegetarian Cooking cookbook and the Royal Mangodi Pulao that I had in Jaipur. SK’s Jodhpuri Vegetable Pulao had cauliflower as its main ingredient which I replaced by lovely crispy soft – Mangodis from Jaipur. ;;)
Mangodi was a new ingredient for me, The Foodie bought it as a Marwadi speciality, they are small dried moong dal dumplings . Though we had bought this as a readymade pack, you can try to prepare this @ home, as nicely described by Priya here.
How to use Mangodi in your recipes : Either pressure cook or boil it they they are a bit soft, then fry it till they are golden crispy. Use it in a side-dish sabzi or Pulao as I have done here.
- 1 cup : Basmati Rice – soaked for an hour.
- Cumin Seeds : 1tsp
- Fennel Seeds : 1tsp
- Garam Masala Powder : 1/2 tsp
- Black Pepper corns : 10-12 crushed
- Dry Fruits like Cashews , Almonds, Dried Dates and Raisins – 1/4 cup
- Mangodis : around 15 in count
- Ginger Garlic Paste : 1-2 tbsp
- Green Peas : 1/4 cup
- Curd : 2-4 tbsp
- Coriander leaves : handful chopped
- salt to taste
- Cook the Mangodis as mentioned above, keep them ready to use.
- Heat Ghee in a open pan, Add cumin and fennel seeds. Once fragrant follow with dry fruits, stir say 1/2 min.
- Add ginger garlic paste and mangodis, sauté for couple of minutes. Then add rice, curd and 2 cups of hot water.
- Let it simmer, then add green peas and garam masala.Cover and cook on low heat, till rice is done.
- Sprinkle crushed pepper and garnish with coriander leaves.
Serve hot with some heated ghee over it :D
The dried dates and raisins make this chunky pulao both soft and sweet – so says SK in his Cookbook, which is quite true.