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Moongodee

Ingredients 

  • 1 cup moong dal
  • 1 finely chopped onion (divide chopped onion into 2 parts)
  • 1 1/2 large tomatoes
  • 5 cloves of garlic
  • 1/2 inch ginger root
  • 1/4 tspoon cumin seeds
  • 1/2 tspoon turmeric powder
  • 1/2 tspoon coriander powder
  • 1/2 tspoon garam masala powder
  • Salt to taste
  • Oil for frying
Method 
  • Soak Moong dal in 1 cup water for atleast 2 hours. Then drain the water and grind it in the Mixer/grinder into a thick paste. 
  • Mix 1/2 of the chopped onions and very little salt (1/2 tspoon) to the dal paste. 
  • Heat oil in a Kadai or pan and make small round vadas of the paste and drop them in the heated oil. 
  • Deep fry them till they are golden brown. Do not over fry. Keep them aside.
    For Gravy
  • Heat the oil (about 2 tablespoons) in a pan and add cumin seeds in it. Wait till they splutter and then add the other half of chopped onions in it. Saute the onions till golden brown or soft. 
  • Grind Tomatoes, garlic and ginger in the mixer/grinder. Then add this paste to the golden brown onions. 
  • Add salt, Turmeric powder, corriander powder, garam masala to the pan and cook for about 15 minutes. 
  • Once the tomato paste and spices are cooked add 1 1/2 cup of water to it and bring it to a boil. 
  • Dip the moong vada in the gravy and cook for another 5 -10 min. 
Serve with either rice or chapaties.
 
Vegetables
   
 
 
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