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Rajasthani Mogar

  • Duration: 20 minutes
  • Serves: 2 to 4 people

Authenticity Slice

If you want to enjoy a perfect Rajasthani Mogar, then don’t let the lentils overcook. You can also use dry mango powder if raw mango is not available.

Trivia Tadka

Summer time comes with all things yummy for the tummy. And Rajasthani Mogar is one of them. This is a moong dal which is cooked with raw mango and dry spices, when eaten with the summer delicacy of aamras, it’s delectable.


  • Split yellow gram (moong dal), washed and soaked (1 cup)
  • Raw mango, chopped (2 tbsp)
  • Ginger, grated (1 inch)
  • Asafoetida (hing) (a pinch)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Green chillies, chopped (2 to 4)
  • MTR Hadli Turmeric Powder (1/2 tsp)
  • Dry red chillies (sabut lal mirch) (2 to 4)
  • Green coriander (hara dhania), chopped (3 tbsp)
  • Curry leaves (kadipatta) (4 to 6)
  • Water (1/2 cup)
  • Oil (2 tbsp)


  • Thoroughly wash and then drain the water from moong dal.
  • Heat oil in a pressure cooker. Add jeera and once it starts spluttering, add kadipatta and ginger as well. Sauté and add hing, sabut lal mirch and green chillies and sauté for a few seconds.
  • Next, add chopped, raw mango, MTR Haldi Turmeric Powder, MTR Lal Mirch Red Chilli Powder and salt.
  • Mix well and cook for a minute.
  • Add moong dal and 1/2 cup of water. Pressure cook it only till the cooker starts hissing and turn the flame off before the first whistle is heard (it generally takes 4 to 5 minutes).
  • Let the pressure escape naturally.
  • Open the cooker, add chopped hara dhania and mix lightly.
  • Serve hot with roti or rice and aamras. 

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