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Rajasthani Mogar

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.


  • 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.