Moongodi Aloo Ki Sabzi

Ingredients

  • Potatoes – 340 grams
  • Tomatoes – 135 grams chopped
  • Green chilies – 1 tsp chopped
  • Ginger – 1 tsp chopped
  • Moong dal – ½ cup
  • Moongodi – 65 Grams
  • Yogurt – 2 tbsp
  • Coriander powder – ½ tsp
  • Turmeric powder – 1 ½ tsp
  • Red Chilli powder – 2 tsp
  • Lemon juice – 2 tbsp
  • Fresh coriander chopped
  • Water – 3½ cups

Tempering /Tadka

  • Cooking Oil – 2½ tbsp
  • Cumin Seeds – 1 tsp
  • Asafoetida/ Hing powder – 1/3 tsp
  • Cloves – 2
  • Dried red chillies – 3 Whole

Method

  • Wash, peel and chop potatoes into cubes.
  • Grind tomato, green chilies and ginger to make a paste.
  • Heat oil in the pressure cooker and add Moongodi with cumin seeds.
  • Fry till Moongodi and cumin seeds turn golden brown.
  • Now add the cloves,asafoetida and whole red chilies and sauté.
  • Add tomato puree in the cooker and fry for a minute.
  • Add all the dry spices and yogurt and sauté till oil startsseparating from the masala.
  • Now add chopped potatoes and stir for a minute.
  • Add water and mix well. Pressure cook on medium heat till 4 whistles (or till potatoes are cooked completely).
  • When it cools down, open the pressure cooker and slightly mash the curry.
  • Bring it to a boil on medium heat (with out covering the pan).
  • Add lemon juice and fresh coriander and serve hot.

Suggestions

  • You can increase the quantity of potatoes if you want to make it thicker,but avoid making it too thick, as it tastes better with a thin gravy, but you can adjust according to your taste.
  • Instead of making tomato puree you can also add chopped tomato, chili and ginger at step – 6
  • Serving suggestions – Serve Aloo Moongodi ki Subzi with Khichdi, Tahri, daal rice combo and chapatis.