Moong Dal Vadis are very popular in north India, Mom used to make the Vadis at home, but Moms are Moms and here is to both my Mom & Mom in Law- you guys are awesome! Happy Mother’s Day to both of you!
Charit picked these Vadis up, they are his favorite and there is no way I was going wrong with this one on a Sunday!
Moong Daal Vadiya – 100 – 125 grams
Potatoes- 2- chopped medium size
2 tbsp ghee/ oil as preferred
1 tsp cumin seeds
2 Onions- Chopped/puree (Preferable Puree)
Ginger paste- 1 tsp; 6 – 7 garlic cloves paste,
1 medium size tomatoes Chopped/puree (Preferable Puree)
Chili powder to taste
1 tsp garam masala; 2-3 tsp coriander powder;
Salt to taste
Curd- 1 tbsp
In a pan take a Tbsp oil, heat it and fry the vadis until they are golden brown. This is must or else might not stay crisp once pressure cooked.
To make the tadka, heat the ghee or oil in a heavy pan until hot, and add cumin seeds- once they crackle add the pureed onions and sauté them until they are golden brown and fried properly, this will take about 10-15 minutes. Now add the garlic and ginger paste and fry for another five to ten minutes. You can add a tbsp water if the gravy starts sticking to the pan at any point.
Now add the pureed tomatoes and stir for about fifteen minutes until the tomato is soft and cooked. Also add – the chili powder, coriander powder, & garam masala when you are adding the tomato puree. Stir and let it cook for approximately 15 minutes. Now add the beaten curd followed by salt. Add little water for the gravy, bring this to boil . Next, transfer this to a pressure cooker and add the moong vadi and chopped potatoes. Bring it to boil and cook it until whistle 4-5 times. Add the cream and garnish with chopped coriander.
There you are! Serve with hot Chapattis, Parathas, Rice or any bread of your choice.