Mungodi Aalu

 

Mungodi is a vadi made of Moong daal. It can be non-spicy or spicy. In the era of our grand Mothers, this mungodi /vadi were the most often repeated subzis in summer and specially in the monsoon season. Because of flooding or excessive rain, the transportation used to be affected and moreover, there could be no harvesting from local areas too. So. potato, onion and vadi,mungodi and tilodi was used to make the meal eatable.

This is a quick sabzi I usually make when I am in a hurry or don't feel like cooking. No fancy ingredients or detailed cooking required, your mouth-watering dish is ready in a jiffy!

Ingredients:

1. Potato-2 medium size
2. Mungodi-7-8
3. Onion-1 large Or 1/2 large U.S. size
4. Garlic cloves-2-3
5. Tomato-1/2
6. Curd-3 tsp.
7. Kitchen King Masala-1 tsp.
8. Turmeric powder-1/2 tsp.
9. Red chili powder-2 tsp.
10. Salt
11. Refined oil or mustard oil-3 tbsp.
12. Asafoetida or Hing- a pinch
    

Procedure:

• Heat oil in a pressure cooker and fry mungodis, keep aside.
• Grate or finely chop onion-garlic (You can use onion-garlic paste too if you have,) and add into the cooker with some hing. 
• Also add chopped tomato, curd, salt and all the spices, saute for a couple of minutes.
• Cover and cook on medium-slow flame till oil is separated.
• Peel and cut potatoes in cubes and add now, stir for 2 minutes.
• Now add 1 and1/2 cups of water and close the lid.
• Cook till 2 whistles.
• Depressurize the cooker and serve hot with chapatis and rice.