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Aloo Matar ki Tehri | Matar Vadi Wale Chawal + Video

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Aloo Matar Gobhi Ki Tehri / Tahari- A spicy Rice pilaf made with potato peas and lentil Nuggets- a specialty from Uttar Pradesh and Rajasthan

Aloo matar gobhi ki Tehri / Tahri / tahari – Mangodi pulao is a very popular Pulao/Pilaf in India especially in the states of  Uttar Pradesh and Punjab. In Punjab this is often referred as matar and vadi wale chawal.

Home made moong dal nuggets(vadi)are used to make this pulao,but now these vadi’s are easily available in the market.

I have posted the recipe of – How To make moong daal vadi’s  .I have used my mom made vadi’s to make this aloo matar gobhi ki tahari,she makes very tiny sized vadis’, if moong daal vadis'(nuggets) are not available then you can use punjabi urad dal vadi’s (Amritsari vadi’s) crush them into small pieces,as they are very big in size.

Traditionally potato,fresh peas ,moong dal vadi’s and some basic spice are used to make this aloo matar gobhi ki tahari ,but you can also add some cauliflower and carrots to make it more colorful and healthy.this is usually served with plain yoghurt or spinach raita or lauki raita.

Do try these delicious Pulao recipes-

aloo matar gobhi tehri

 

aloo matar gobhi tehri

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5 from 3 votes

Aloo Matar ki Tehri / Matar Vadi Wale Chawal

Aloo Matar Mangodi Ki Tehri- A spicy Rice pilaf made with potato peas and lentil Nuggets- a specialty from Uttar Pradesh and Rajasthan
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Main Dish, Rice preparation
Cuisine: Indian, Uttar Pradesh Cuisine
Keyword: aloo matar gobhi tehri, aloo matar ki tehri
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Rice/chawal 200 gm
  • 150 grams Potatoes / Aloo (2 small size)
  • 1 Medium Tomatoes / Tamatar
  • 1 cup Green Peas / Hari Matar
  • 1/4 cup Moong daal mangodi
  • 1 cup Cauliflower /phool gobhi florets optional
  • 1.5 tsp Ginger / Adrak
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1+3/4 cup Water / Paani
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Salt / Namak
  • 1/3 tsp Garam Masala Powder
  • 3 tbsp Yogurt / Dahi
  • 1.5 Tsp Lemon juice

Tempering / Tadka

  • 4 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 Green Cardamom / Hari Elaichi
  • 2 Cloves / Lavang
  • 2 Bay Leaves / Tej Patta

Instructions

  • Wash and soak rice in enough water for 20 minutes.
  • Peel and chop potatoes and cauliflower in medium size pieces,and tomato in small pieces.
  • Heat ghee or oil in a pressure cooker/pressure pan.
  • Add the moong dal vadi's.in the hot ghee or oil.
  • Stir fry on low flame till vadi's are golden in colour and then add cumin seeds,cardamom ,cloves in the cooker and cook till the cumin start to crackle
  • Add the chopped cauliflower and saute for a minute and then add tomatoes and saute till they become soft
  • Now add potato ,ginger, peas , yogurt and all the spices and saute on high heat.
  • Drain the water from the soaked rice and add the rice in the cooker .
  • Stir fry for a minute and then add water and lemon juice and mix gently.
  • Pressure cook on medium heat for 1 whistle (or till done)
  • Open the cooker only when cooled down completely.
  • Add chopped fresh coriander and gently fluff with a fork.
  • Serve hot with a tsp of ghee on top .

Notes

tips-
yogurt and lemon juice enhance the taste and the rice will not become sticky.
you can either add one of them or the both.
Serving suggestions-
best served with yoghurt, raita or gujrati kadi

Reader Interactions

Comments

  20. Gauri

    Love the flavours and addition of vadi.. we usually have vadi rassa / of dry never tried in rice!

5 from 3 votes (3 ratings without comment)