Rajasthani Badi Ki Sabzi

Ingredients

  • Moongodi – ½ cup
  • Papad (preferably urad dal papad) – 2 to 3 (roughly broken)
  • Red chili powder – ½ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Tomato puree – ½ cup
  • Curd – 1 tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Coriander leaves – finely chopped
  • Oil – 2 tbsp
  • Salt to taste

Method

  • Heat 1 tbsp of oil in a pan, fry the Moongodi till light brown pour 2 cups of water and boil it till the Moongodi turns soft. Drain the water and keep the cooked Moongodi ready.
  • In a separate pan, heat the rest of the oil and add the mustard seeds and cumin seeds.
  • After the seeds start to splutter, add curry leaves, red chilli powder,cumin powder, coriander powder and turmeric powder.
  • Mix well and add little water to prevent the mixture from getting burnt.
  • Add the tomato puree and cook it till the raw smell goes.
  • Add the cooked Moongodi and cook it in the gravy for a while.
  • Add salt to taste.
  • Add the beaten curd to the gravy and mix well. Lower the flame at this point and cook well.
  • Add enough water to make the gravy thicker.
  • Add the broken papad, and cook till they turn lightly soggy. Serve hot with roti/ chapati.