Palak Mangodi Recipe (Rajasthani Palak Mangodi Sabzi)
Tarla Dalal
• Updated : Jan 12, 2026
Palak Mangodi is a traditional Rajasthani curry that beautifully combines spinach (palak) and sun-dried moong dal mangodis. This wholesome dish is known for its rich green color, earthy aroma, and comforting taste. The palak is blanched and ground into a smooth spinach gravy, then slow-cooked with soaked mangodis and aromatic Indian spices like cumin, coriander, and red chilli powder. The mangodis absorb the flavors of the gravy, making every bite delicious. Often enjoyed with bajra roti or steamed rice, Palak Mangodi is a nutritious and flavorful option for everyday meals.
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palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images.
palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak.
Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about.
Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores.
moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan.
Serve palak mangodi sabzi with bajra roti or jowar roti.
Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos.
Palak Mangodi recipe - How to make Palak Mangodi
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
4 servings
Ingredients
For Palak Mangodi
- 1 3/4 cups chopped and blanched spinach (palak) , refer handy tip
- 1 cup crushed mangodi
- 1 tbsp coconut oil or
- 2 tsp cumin seeds (jeera)
- 1/2 cup finely chopped onion
- 2 tsp ginger-green chilli paste
- 1 tsp garam masala
- a pinch of turmeric powder (haldi)
- 1 tsp chilli powder
- salt to taste
Method
For palak mangodi
- To make palak mangodi, blend the spinach to a smooth purée in a mixer without using any water. Keep aside.
- Combine the mangodi with 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
- Add the ginger-green chilli paste, spinach purée, garam masala, turmeric powder, chilli powder, salt and 1/4 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the cooked mangodis, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve palak mangodi immediately.
Handy tip:
- Approx. 7 cups of chopped spinach will yield 13/4 cups of chopped and blanched spinach.
Palak Mangodi recipe with step by step photos
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See below image of list of ingredients for palak mangodi .
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You can buy moong dal mongodi directly from the your local market. Or see how to make moong dal mangodi recipe . Here we have sun dried the mangodi for 2 days.
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You coarsely crush the mongodi to use in the palak mangodi sabji.
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Cooking mangodi, in a pressure cooker, put 1 cup crushed readymade moong dal mangodi
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Add 2 cups of water.
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Pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid.
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Drain the water. Keep aside.
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To make palak mangodi, heat 1 tablespoon coconut oil or oil in a broad non-stick pan. Use coconut oil for a healthier diet.
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Add 2 tsp cumin seeds (jeera).
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Let the seeds crackle.
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Add 1/2 cup finely chopped onions.
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Sauté on a medium flame for 1 minute.
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Add 1 1/2 tsp ginger-green chilli paste.
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Add spinach purée.
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Add 1/2 tsp garam masala.
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Add a pinch of turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add salt to taste. We added 1/2 tsp salt.
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Add ¼ cup of water (optional). If you want your sabji with a little gravy then add the water.
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Mix well.
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Cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add the cooked mangodis.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Serve palak mangodi immediately.
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Palak Mangodi is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 174% of RDA.
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 110% of RDA.
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 109% of RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 36% of RDA.
- Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 36% of RDA.
- What is Palak Mangodi?
Palak Mangodi is a traditional Rajasthani sabzi made with spinach (palak) and dried moong dal mangodi cooked in a flavorful spinach gravy. - What exactly are mangodis?
Mangodis are sun-dried lentil dumplings, most commonly made from moong dal, that are used in various Rajasthani dishes including this one. - Can I buy mangodi ready-made?
Yes you can purchase ready-made mangodis from local markets and specialty stores, which can then be crushed and used in this recipe. - Is there a shortcut to making the spinach puree?
The recipe instructs to blanch the spinach and blend it into a smooth puree without adding water before cooking. - How do I cook the mangodis before adding to the spinach gravy?
Combine crushed mangodi with water in a pressure cooker and cook for about 3 whistles before adding to the palak mixture. - What spices are used in this recipe?
The key spices include garam masala, turmeric (haldi), chilli powder, and salt combined with ginger-green chilli paste for flavor. - Can I adjust the gravy thickness?
Yes adding about ¼ cup of water is optional and helps create a slightly more gravy-like consistency if you prefer. - How long does this sabzi take to prepare?
Total time is around 40 minutes about 20 minutes of prep and 20 minutes of cooking. - How many servings does this recipe make?
The dish yields around 4 servings perfect for a small family meal. - What are good accompaniments for Palak Mangodi?
It is traditionally served with bajra rotis or jowar rotis, which pair well with the hearty spinach and mangodi sabzi.
If you liked this Palak Mangodi Recipe then also check out other recipes like:
1. Choose Fresh and Bright Spinach
Use fresh, bright green spinach for the best flavor and vibrant color. Fresh leaves give a sweeter and fresher taste to the gravy. Always wash thoroughly to remove any grit before blanching.
2. Don’t Add Water to Spinach Puree
When blending the spinach, avoid adding water this ensures a thick, rich puree that won’t dilute the gravy.
3. Cook Mangodi Properly
Pressure-cook the crushed mangodis with enough water (about 2 cups) for about 3 whistles to ensure they are soft and well-cooked before adding to the spinach mixture.
4. Use Coconut Oil for Healthier Flavor
Instead of regular oil, use coconut oil for sautéing it enhances the aroma and adds a healthier touch to the dish.
5. Adjust Water for Desired Consistency
Add ¼ cup water optionally when cooking the spinach puree if you prefer a slightly more gravy-like sabzi.
6. Balance Spices to Taste
Adjust the chilli powder and garam masala according to your spice tolerance. You can also add a pinch of kasuri methi for extra aroma. (Suggested based on general cooking practice.)
7. Serve Immediately
Palak Mangodi tastes best when served hot and fresh. Pair it with bajra or jowar rotis for an authentic Rajasthani meal.
Nutrient values (Abbrv)per plate
| Energy | 168 Calories |
| Protein | 9.3 g |
| Carbohydrates | 21.1 g |
| Fiber | 5.9 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Sodium | 95 mg |
Click here to view Calories for Palak Mangodi
The Nutrient info is complete
Vinita_Raj
Sept. 15, 2021, 12:02 a.m.
Pressure cooked mangodi cooked in a very tasty and healthy spinach gravy.
Gandhi Dhwani
Nov. 25, 2019, 8:45 a.m.
It tastes little spicy but its delicious.. Like palak paneer or aloo palak.. This a new variety of palak subzi.. This rajasthani combination of palak and mangodi is super!
ankita
Sept. 16, 2014, 9:11 a.m.
Palak Mangodi ek Rajasthani andaj me swadisht Subzi muje bhut aache lagye
