Moong vadi and potato curry / aloo mangodi ki subji

This mangodi comes very handy when there is no vegetables in freeze or I don't want to use vegetables. I always have this in my pantry becasue when you feel like making something fast and still healthy. Don't have to tell you that yellow moong dal is powerhouse of protein and pair it with potatoes makes amazing combination. Make hot chapati with this and you are all set for diner. This is typically Rajasthani dish but all over north people eat this in moonsoon season when you don't get nice vegetabels. so lets get cooking.

Ingredients :

1 cup dried moong vadis
1 potato chopped in cubes
1 onion chopped finely
2 tbsp tomato puree
1 tsp whole cumin
pinch of hing
freshly ground ginger and garlic paste
1 tsp garam masala powder
1 tsp red chili powder
1 tsp turmeric powder
salt to taste
2 tsp oil + 1 tsp
chopped fresh coriander for garnish

Method:

Heat a non stick pan, add tsp of oil in it and add vadis in it and fry till it changes it color, from yellow to little red. Take it out and keep it aside.

Heat 2 tsp oil, add cumin seeds in it and wait till its change it color, add onion with hing in it.
cook till onion changes it color, add tomato puree , ginger garlic paste and all powder masala.
Mix it well and cook it for minute or two.
Then add vadis and potatoes in it.
Add one and half cup of water and cook it till potatoes turn soft.

Leave some water in it if you are eating lets say after 30 minutes cause vadi will soak all the water.
If you are eating at once cook off till there is no water and masala is coating with vadis and potatoes.
Serve hot with chapatis and raita. Garnish with coriander leaves.

 

 
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