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Moong Daal Vadi Curry-Mangodi Recipe
Moong Vadi Curry in other words called as protein packed side dish for roties/ chapathies. Moong vadi recipe is one of the top Indian recipes. These are very versatile and tastes delicious whichever dishes they are added to.
Course
Side Dish
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
people
Calories
231
kcal
Author
Sujatha Muralidhar
Ingredients
For grinding:
1
tomato
2
green chili
/serrano pepper
1
tablespoon
ginger
chopped
1
tablespoon
garlic
chopped
For the curry
3
tablespoon
vegetable oil
½
cup
moong vadi
dried
1
teaspoon
cumin seeds
1
black cardamom
¼
cup
onion
finely choppped
1
teaspoon
red chili powder
1
teaspoon
coriander powder
½
teaspoon
garam masala
11/2
cup
water
½
teaspoon
salt
or as required
1
stalk
cilantro
Instructions
For grinding
To a blender jar, add tomato, green chili, ginger, and garlic.
Pulse until it reaches smooth and silky texture. And set aside.
For the curry
Over medium-low heat, place a pan. Add vegetable oil.
Once the oil becomes warm, add a batch of moong vadi nuggets and fry till it becomes golden brown.
Transfer to a kitchen towel and set aside. And fry the remaining batches as well.
In the same pan and over medium heat, add cumin seeds and black cardamom.
Wait for 30 seconds or until cumin seeds slightly changes its color.
Now add chopped onion, and cook until it becomes soft and moist.
Add ground tomato paste and saute until the mixture becomes thick and the garlic becomes fragrant.
Next, stir in red chili powder, coriander powder, and garam masala.
Now add 11/2 cup of water and salt. And bring it to boil.
Once the spices got cooked and the curry leaves out raw flavor, add fried moong vadi.
Cook for another 2 minutes.
Garnish with cilantro. And serve hot with rice or roti.
Nutrition
Calories:
231
kcal
|
Carbohydrates:
19
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Sodium:
542
mg
|
Potassium:
316
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
631
IU
|
Vitamin C:
11
mg
|
Calcium:
42
mg
|
Iron:
2
mg