Mangodi ki sabji/Aalo vadi ki sabji/Moong dal vadi recipe with pictures



This post is for my beloved friend Rentu,

Here goes the traditional marwari recipe .Let me first tell you what moong dal vadi is?It is found in all the stores and if you are living abroad then you can find them in Indian stores too.

You can make it as home also this way
Step1-Soak yellow moong dal for four hours in water.
Step2-Grind the moong dal in a mixer grinder or food processor.Don’t add water into it at all.
Step3-Add salt, pepper and chili according to taste.(It does require little extra salt)
Step4-Fill the mixture which should be  tooth paste consistency into a cone and pipe it out into small mounds on a cookie tray.
Step4-Dry it under the sun for 2-3 days and bake it in the oven so that it complete dries out.
Step5-Store it in an air tight container.It can last for one year easily.You can store it in the fridge or slightly roast it in oil to preserve it for long.

Here goes the recipe:-

Ingredients:-
1 cup Moong vadi
1 potato cut into chuncks
1 chopped medium onion
1 or 2 medium chopped tomatoes
2tbsp. of oil
1tsp cumin seeds

pinch of asafoteida(optional)
salt to taste
1tsp turmeric powder
1and 1/2 tsp. coriander powder
1tsp garam masala
1/2 tsp. red chilli powder

Salt to taste
Water for the gravy.

Method and preparation:-

Step1-Heat 2tbsp. of oil in a pressure cooker and fry the moong vadis on low heat until they turn golden brown in color.Take them out in a paper towel so that excess oil can be removed.

Step2-Now in the same pressure cooker add 1tsp of oil and cumin seeds when oil is hot.Add hing, chopped onion and saute them well.

Step3-Add chopped tomatoes and all the above mentioned powder spices.Mix well and cook till the tomatoes leave some oil.

Step4-When both tomatoes and onion are dried up  add water into it.

Step5-Add potatoes and vadis and pressure cook for 2 whistles.If you are living in area which has hard water you might require more whistles.

 

Moong dal vadi is ready to be served.You can serve it with rice , parantha or chapati.Goes well with any thing.Best part is when there are no vegetables at home then this vadi can be made.

You can experiment with vadis in many ways.I make palak vadi by cookin palak and adding vadi and all the masalas in it.Even methi vadi or papad vadi can be made.Just u have to explore the vadisSmile

You might like reading these also:-
Green chick peas curry(Hare chana ki sabji or Garbanzo beans curry)
black eyed beans curry(lobia) in 15 minutes

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Comments

  1. Radhika says

    Heyy I should try this in summers…haven't seen these in shops. The extra baking step is new to me..I thought just sun drying would be sufficient..but I think with the baking you will ensure that any remaining moisture also goes off Smile

  2. Radhika says

    Frown Frown This is so unfair…here I get strange looks when I ask for vadis..and you get them specially from Rajasthan…whyyyyyyyyyyyyyy Frown Frown Frown

  3. Radhika says

    Heyy I should try this in summers…haven't seen these in shops. The extra baking step is new to me..I thought just sun drying would be sufficient..but I think with the baking you will ensure that any remaining moisture also goes off Smile

  4. Anamika Sureka says

    Hey Rads..u knoe about vadi'sSmile

    wow..yaa actually u r right sun drying is enough but little bit of making soak up the moistureSmile

    but i myself have seed vadis in Hyderabad so bangalore must be pakka having it..try big bazzar they have it.

  5. Radhika says

    Nope..tried just about everywhere..not there anywhere. They show me those things we fry and eat na…like muchies instead!!!!

  6. Radhika says

    Frown Frown This is so unfair…here I get strange looks when I ask for vadis..and you get them specially from Rajasthan…whyyyyyyyyyyyyyy Frown Frown Frown

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