This potato and mangodi subzi, made of split green gram, is popular among Marwaris. They also make the wadis just as a curry preparation. These moong dal wadis are made at home by grinding the dal and sun drying it. The desert regions see less of fresh vegetables and hence have a good stock of such home made dried ingredients which they use in curries and also dry subzi dishes. Wadis or badis are otherwise called ‘sun dried ground lentil dumplings’. Readymade wadis are available at grocery stores. This is a healthy dish since you get vegetable and lentil in the same curry.
Ingredients for aloo mangodi sabzi
- 1/2 cup mangodi (moong dal wadis/sun dried lentil dumplings)
- 2 potatoes- peeled and cubed
- 2 tomatoes- pureed
- 1 onion
- 1 inch piece ginger
- 3-4 cloves garlic (optional)
- 1/2 tsp cumin seeds
- A pinch of hing (asafoetida)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp red chilli powder
- Salt to taste
- 3 tsp ghee (clarified butter)
- Heat 1 tsp ghee in a pressure cooker and fry mangodis till reddish brown. Take them out.
- Grind together onion, ginger and garlic in a blender.
- Heat 2 tsp ghee in the same pressure cooker and add cumin seeds. When they change color, add hing/asafoetida. Add onion paste and sauté till brown. Add turmeric powder, coriander powder and red chilli powder. Fry for few seconds.
- Add tomato puree and fry till oil begins to separate.
- Add mangodis, potatoes and salt. Add enough water and close the lid of the cooker.
- Then reduce heat to medium, after one whistle and let it cook for 20 minutes.
- When the pressure drops, open the lid of the cooker. Transfer it to serving bowl and garnish with coriander leaves. Enjoy hot with rotis or paranthas.
Preparation Time: 30-35 minutes
- This dish is prepared with potatoes, which can also be substituted or added with other vegetables.