Thursday, 23 May 2013

Moongodi Ki sabji (Indian Savory from Green Gram Nuggets)

Dhuli Moong Dal Moongodi Sabji (Savory of Nuggets of Green Gram without green cover)
Chilke wali Moong Dal Ke Moongodi ki Sabji (Savory of Nuggets of Green Gram)
Moongodi are dried small rounds made from thick paste of Moong dal. Moongodi are easy to digest tasty and protein rich food. If moongodi are made from Green gram without removing the green cover then it’s all nutrients are also retained. Moongodi was one of the favored foods of my father. My son and daughters used to sneak in the kitchen when they used to smell moongodi / badi being fried for sabji and by the time I would realize they would run away with most of it making me repeat the frying process again. How much I miss those days. Food is the same, taste is the same yet in their absence it is not the same. In Kumaon badi or moongodi are invariably made along with Dal-Chawal to enhance and enrich the taste of food. I like moongodi ki sabji with rice or roti equally. Being extremely low on oil and high on protein this savory makes healthy main course.

Preparation Time: 5-10 min.
Cooking Time: 20 min
Servings: 4 Large Servings

Ingredients Required For making Moongodi Ki sabji:
  • 30-35 Moongodi
Moongodi of yellow Moong dal (Green gram with green chaff removed)
Moongodi of Chilke wali moong dal (Nuggets of Green Gram)
  • 2 Medium size Potatoes
  • 2 Medium size Tomatoes
  • 2 ml. Cooking oil
  • 1 teaspoon Cumin seeds
  • 1-2 Whole red chilies
  • 1/2Teaspoon Turmeric Powder
  • 1/2Tea spoon red Chili Powder
  • Salt to taste
  • Water
Directions For making Moongodi Ki Sabji:
  • Heat 2 ml.oil in a thick bottom wok / cooking pan till it is very hot but not smoking hot.
  • Shallow fry the moongodi in hot oil till the color of moongodi changes to light brown color.
Moongodi being shallow fried
  • Remove the shallow fried moongodi from pan and keep aside.
  • In the remaining little amount of hot oil add cumin seeds and Red chili and let the cumin seeds splutter and the red chilies change color to dark brown.
  • Add potatoes in the seasoning and mix nicely.
  • Lower the flame and cook for 4-5 minutes.
Potatoes being cooked partially with the seasoning
  • Add shallow fried moongodi and tomato puree to the potatoes and mix nicely. 

Shallow fried Moongodi and tomato puree added to Potatoes
  • Add 
    • turmeric powder
    • Salt
    • Chili powder
    • Mix nicely.
  • Cover and cook on low flame for 4-5 min. the juices will start drying.
  • Add 500 ml. of water, mix thoroughly and bring the flame to high.
  • When the liquid starts boiling cover the vegetable and bring the flame to low.
  • Cook on low flame till potatoes and moongodi become tender. It will take 15-20 min.
  • Mash half of the cooked potatoes. This will make the gravy thick.
  • Take out in a serving bowl and garnish with coriander sprigs.
  • Serve hot moongodi ki sabji with roti/parantha/rice.
Moongodi ki sabji
Yellow Moong Dal Moongodi ki Sabji (Savory of Nuggets of Green gram with out green cover)
  • Always shallow fry the moongodi to light brown color; they will become a shade darker while cooling.
  • If Do not use onion and garlic for moongodi ki sabji as the delicate flavor of moongodi gets over powered by garlic and onion flavor.
  • Moongodi can be fried and kept in airtight container for one month, ready to use.
Suggested Variations:
  • If you are averse to potatoes then 2-3 teaspoons Coriander powder should be added to make the gravy thick.

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