Mangodi pulao or mangodi wale chawal is a real comforting food for me. Earlier I blogged about mangodi ki sabzi as I am a fan of mangodi. In the recipe below, I have used small granular mangodi. Even bigger mangodis can be used but you have to cook them for 4-5 whistles.
Recipe of mangodi pulao
1 cup basmati rice
1/2 cup small granular mangodi (moong dal wadis)
1/2 tsp turmeric powder
1 tsp salt or to taste
3 1/2 cups water
1/2 tsp cumin seeds
1 bay leaf (tej patta)
4 cloves (laung)
2 black cardamoms (moti elaichi)
3 tsp ghee (clarified butter)
1. Wash and soak rice for 20 minutes. Drain. Heat 1 tsp ghee in a pan and fry mangodis till reddish brown. Take out.
2. Heat rest of the ghee in a pressure cooker and add cumin seeds, bay leaf, cloves and black cardamoms. When they change color, add mangodi, salt, turmeric and water. Let 2 whistles come, and then turn off heat.
3. When pressure drops down, open the lid of the cooker and add rice. Pressure cook to 1 whistle. Let the pressure drop down, open the lid and take out on a serving platter. Fluff with the help of 2 forks and enjoy mangodi pulao hot.