- DIFFICULTY: EASY
- 20 MINS
Method
- DIFFICULTY: EASY
- 20 MINS
Ingredients
Serves: 4
- 1 cup Moongodi (dried spiced lentil dumplings)
- 2 medium-sized potatoes, peeled and cubed
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1/2 tsp asafoetida (hing)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- 2 cups water
- Fresh coriander leaves, for garnish
- Heat oil in a pan, add cumin seeds and asafoetida.
- Sauté onions till golden brown, then add ginger-garlic paste and tomato puree.
- Cook till oil separates, add spices, and mix well.
- Add potatoes and moongodi, and stir to coat with spices.
- Pour 2 cups water, cover, and simmer for 15-20 mins till potatoes and moongodi are tender.
- Garnish with coriander leaves and serve hot with rice or bread.
Cooking Tip
- To ensure the moongodi remains crispy, fry them separately before adding them to the sabzi. This preserves their texture and prevents them from becoming soggy in the gravy.