Masala Mung Wadi/Mungodi Curry Recipe
Masala Mung Wadi Recipe is a delicious and simple curry of dry lentil drops.
Servings: 4
Ingredients
- 1 cup mung wadi/mungodi/dal badi
- 2 medium sized potatoes cut into cubes
- 1 large tomato chopped
- 1 large onion finely chopped
- 1 green chilly
- 2 teaspoon ginger – garlic paste
- Salt as per taste
- 2 tablespoon ghee
- Oil for cooking
Masalas/Spices
- ¼ teaspoon Hing asafoetida
- ¼ teaspoon Jeera cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander dhaniya powder
- 1 teaspoon red chilly powder
- ¼ teaspoon Garam masala (See recipe here
To serve
- A fistful of chopped coriander
Instructions
- In a skillet, add ghee and roast the mung wadis , while constantly moving them around, for about 3-5 minutes on low heat. They should have golden to light brown spots on them. Remove them from heat, transfer them to a bowl or plate and set aside to cool.
- In a heavy bottomed saucepan (Buy it here, heat cooking oil, add cumin seeds, hing once it starts releasing aroma add turmeric and red chilly powder. Stir and add chopped onion.
- Sweat the onion on low heat until translucent. Now add ginger garlic paste and chopped green chillies.
- Saute nicely until the masala turns slightly golden brown in color.
- Add chopped potatoes, coriander powder, salt and garam masala. Saute for 5 minutes or until roasted aroma of spices starts releasing.
- Once masala is ready add 1 cup of water along with tomato and roasted mung wadi. The quantity of water also depends upon the size and variety if wadi, so adjust accordingly.
- Simmer at low to medium heat, partially covered until the wadis and potatoes are almost done. Switch off the heat and remove the pan from the heat. It should take about 10-15 minutes depending on the kind of wadis.
- Take out the curry in a bowl and garnish with the coriander leaves. Serve hot Masala Mangodi Curry with chapati or rice.
Notes
Equipment Used: Saucepan (Buy it here