Potato and Moong (lentil) dumplings (moongodi) cooked with mild spices to make a delicious curry. If you have time prepare fresh moong wadia (moongodi) at home otherwise get the ready made moongodi from Indian grocery stores.
- 1 cup moongodi
- 1 big potato cut in 1” cubes
- 2 green chilies finely chopped
- 2 large onions cut into quarters
- 1 medium tomato cut into quarters
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp red chili powder (reduce quantity if you want less heat)
- 1/2 tsp turmeric powder
- 6-8 tbsp cooking oil
- Grind the onion and tomato together in a food processor until you get a smooth paste. Try not to add too much water while grinding.
- Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of moongodi until golden. Remove onto a plate and keep aside.
- In the same vessel heat 4-5 tbsp of oil and add the onion tomato paste. Fry until it turns light brown. Add green chilies, ginger and garlic paste and fry for another 2 minutes. Add the coriander, red chili, cumin, and turmeric powders, and fry stirring continuously, until the oil begins to separate from the masala.
- Stir in the moongodi and add desired amount of water and salt. Transfer in a pressure cooker and cook till two pressure releases.
- When the pressure drops, open the lid of the pressure cooker. Add potato cubes and pressure cook it again till one pressure release. (Remember that cooking time of moongodi and potato is different, moongodi takes longer to cook than potato).
- Transfer curry to serving bowl. Add garam masala powder.
- Garnish with coriander leaves and serve with roti or paratha.