- Moong special papad – 4
- Onion (medium) – 1 finely chopped
- Tomato (medium) – 1 finely chopped
- Green Capsicum (small) – 1 finely chopped
- Fresh coriander leaves – 4 tbsps finely chopped
- Red chili powder – ½ tsp
- Chaat masala – 1 tsp
- Lemon juice – 1 tsp
- Salt to taste
- Roast urad dal papads on low flame or in a Microwave. Mix together finely chopped onion, tomato, and capsicum, half of the fresh coriander leaves, red chilly powder and salt to taste. Place one papad on a serving plate.
- Spread some onion – tomato mixture over it. Similarly prepare the other papads. Sprinkle chaat masala and lemon juice. Sprinkle the remaining coriander leaves on top and serve immediately.
Moongodi Aloo Ki Sabzi
- 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
- Cooking Oil – 2½ tbsp
- Cumin Seeds – 1 tsp
- Asafoetida/ Hing powder – 1/3 tsp
- Cloves – 2
- Dried red chillies – 3 Whole
- 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.
- 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.
Papad Ki Sookhi Sabzi
- Papads (Moong special) – 8
- Tamarind – 1 lemon-sized ball
- Fenugreek seeds – 1½tsps (whole or coarsely ground)
- Mustard seeds – 1 tsp
- Jaggery powder – 1 tsp
- Water – 3/4 cup
- Coriander powder – 1 tsp
- Turmeric powder – ½tsp
- Red chili flakes – 1 tsp (adjust to taste)
- Salt–to taste
- Cinnamon – 1 inch stick
- Asafoetida – ¼ tsp
- Mustard oil – 2 tsps
- Fresh coriander leaves – finely chopped
- Soak tamarind in half a cup of water for 30 minutes. Extract the juice and discard the seeds if any.
- Dry-roast the fenugreek seeds and mustard seeds together on a low heat. When the seeds turn a couple of shades darker, turn off the heat. Allow the seeds to cool to room temperature. Grind them to a powderin a blender or using a mortar & pestle.
- Roast the papads on an open flame, for a few seconds each side, till they turn crisp. Crush the roasted papad roughly – about 1-2 inch pieces, and don’t worry if the sizes aren’t uniform. A little bit of unevenness adds character.
- Heat 2 tsps of mustard oil in a thick-bottomed pan.
- Add mustard seeds, asafoetida and cinnamon stick in that order.
- When the mustard seeds splutter, add red chili flakes, turmeric powder and coriander powder.
- Stir and pour in the tamarind juice, jaggery and half a cup of water.
- Simmer for 5 minutes. Add the salt at this stage if required, because papad tends to be generously salted and usually no added salt is needed in this curry.
- Add the cracked roasted papad and mix well. The papad will absorb all the moisture and spices in 3 to 4 minutes.
- Take it off the heat at this stage.
- Garnish with chopped coriander leaves. Serve papad ki sookhi sabzi as an accompaniment to an Indian meal. As a variation, stir papad ki sookhiSabzi into plain yogurt and serve it as a raita with pulao or biryani.