I make Allo-Moong Daal Vadi Curry when I have no vegetable in the fridge. I always stalk my pantry with Moong vadi and Nutrela Soya Nuggets, they really come handy in times of grocery crisis. Adding Moong vadis to potato makes it a very healthy combo as moong daal is a power house of proteins
Info on Moong Daal Vadi:
Moong daal vadi is available in any Indian store through out USA. I currently have "Sona" brand. I usually buy it but here is how you can make it at home:
Soak yellow moong daal for 4 hourst --> grind it without water in a processor --> add salt, pepper and chillie --> pipe it out using a cone into small mounds on a cookie tray --> sun dry it for 2-3 days or bake it in the oven to completely dry it --> store it in an air-tight container [I keep mine in the freezer for long shelf-life]
Ingredients:
Moong Vadi - 1 cup
Potato - 1 big
Onion - 1 medium
Tomato - 1.5 medium
Cilantro leaves [coriander] for garnishing
Oil - 2 tbsp or more to cook
Water as required
Cumin - 1tsp
Asafoetidia [hing]- 2 dashes
Powder Spices:
Turmeruic - 1tsp
Corriander powder - 1.5 tsp
Garam masala [MDH brand] - 1 tsp
Madras curry powder [MDH brand] - 1tsp
Red chillie powder - 1/2 tsp
Salt to taste
Method:
Peel potatoes and cut them into big cubes and keep it submerged in plain water.
Chop onions and tomatoes and keep it aside
Heat 2tbsp oil in a cooker and pan fry moong vadis on low heat. Once fried, keep them on a paper towel to drain excess oil [ you can also deep fry vadis, but I like to pan fry in order to cut down the oil intake]
In the same pan pour more oil, once hot add cumin seeds and let it splutter. Now add 2 dashes of hing. Add chopped onion and cook till they are pinkish in color
Now throw in chopped tomatoes and cook for a while on medium heat. Add all the powder spices and mix well and let it cook
Once the onion-tomato gravy starts to dry add some water and puree the mixture inside the cooker using hand blender [Cuisinart] or a regular blender [if using regular blender, then after blending the gravy transfer back to the cooker]
Add potato cubes to the onion-tomato gravy followed by fried moong vadis. The gravy will coat potatoes and vadis. Cook it for 1 minutes and then add 2 or more cups of water and pressure cook. Release the pressure after 1 whistle [once you have released the pressure check if potatoes are done, if not then just boil for some more time without pressure]
Pour the curry in a serving dish and garnish with cilantro leaves. This curry goes well with plain rice, rotis[chapati] or puris
Info on Moong Daal Vadi:
Moong daal vadi is available in any Indian store through out USA. I currently have "Sona" brand. I usually buy it but here is how you can make it at home:
Soak yellow moong daal for 4 hourst --> grind it without water in a processor --> add salt, pepper and chillie --> pipe it out using a cone into small mounds on a cookie tray --> sun dry it for 2-3 days or bake it in the oven to completely dry it --> store it in an air-tight container [I keep mine in the freezer for long shelf-life]
Ingredients:
Moong Vadi - 1 cup
Potato - 1 big
Onion - 1 medium
Tomato - 1.5 medium
Cilantro leaves [coriander] for garnishing
Oil - 2 tbsp or more to cook
Water as required
Cumin - 1tsp
Asafoetidia [hing]- 2 dashes
Powder Spices:
Turmeruic - 1tsp
Corriander powder - 1.5 tsp
Garam masala [MDH brand] - 1 tsp
Madras curry powder [MDH brand] - 1tsp
Red chillie powder - 1/2 tsp
Salt to taste
Method:
Peel potatoes and cut them into big cubes and keep it submerged in plain water.
Chop onions and tomatoes and keep it aside
Heat 2tbsp oil in a cooker and pan fry moong vadis on low heat. Once fried, keep them on a paper towel to drain excess oil [ you can also deep fry vadis, but I like to pan fry in order to cut down the oil intake]
In the same pan pour more oil, once hot add cumin seeds and let it splutter. Now add 2 dashes of hing. Add chopped onion and cook till they are pinkish in color
Now throw in chopped tomatoes and cook for a while on medium heat. Add all the powder spices and mix well and let it cook
Once the onion-tomato gravy starts to dry add some water and puree the mixture inside the cooker using hand blender [Cuisinart] or a regular blender [if using regular blender, then after blending the gravy transfer back to the cooker]
Add potato cubes to the onion-tomato gravy followed by fried moong vadis. The gravy will coat potatoes and vadis. Cook it for 1 minutes and then add 2 or more cups of water and pressure cook. Release the pressure after 1 whistle [once you have released the pressure check if potatoes are done, if not then just boil for some more time without pressure]
Pour the curry in a serving dish and garnish with cilantro leaves. This curry goes well with plain rice, rotis[chapati] or puris
Comments
aloo with moong vadi wow yummm with hot rice.Using Madras curry powder is new to me,it's an interesting recipe when other veggies aren't in stock.
TC
Looks really nice.
I have linked your blog to http://TheFrugalChef.com. Very nice blog you have here! Congrats!
Mary Ann Allen
I bought Moong Daal Vadi of "Sona" brand from an Indian store. It is usually kept in the cooler section.I have added more info on Moong daal vadi in the blog.
lovely dish.. and wonderful clicks.. thank you :)