Moong dal vadi curry recipe: Many times it happens that it is the turn to make vegetables without garlic and onion in the house and then the same question rotates in the mind – what to make? Especially during Sawan, Navratri or any fasting-fasting, when there is a lot of ban on food and drink, if the householders do not like vegetables like gourd or trumpet, then it is difficult to increase. In such a situation, the vegetable of moong dal is the best and healthy option, it is not only rich in protein but its taste is so wonderful that children or big, they all eat it with fun, this dish is also perfect for lunchbox because it can be eaten with roti, paratha or rice -anything.
To make the vadi:
-1 cup yellow moong dal
-1 inch ginger
– -1 green chili
-The taste
-A little water
-Lell (to grease a little)
To make gravy:
-1 teaspoon salt
-Adh spoon Kashmiri Red Chili
-Adh spoon turmeric powder
-1 teaspoon coriander powder
-Adh spoon cumin powder
-1/4 teaspoon garam masala
-1 teaspoon cumin
– -1 bay leaf
-1 large cardamom
-2 small green cardamom
-1 dry red chili
-A pinch asafetida
-2 ground tomatoes
-3/4 cup yogurt (thrust)
-The hot water
-The coriander (for garnish)
Method of making moong dal vadi vegetable
1.
1. Soak moong dal for 1-2 hours.
2. Now remove its water and grind it in a grinder with ginger, green chillies and salt. Add water to at least so that the paste becomes thick.
3. Whisk this paste well and make it bloated.
4. Now apply a plate in a steamer or idli maker and grease light oil and make small shells and add the paste to it.
5. Cover and cook for 7-10 minutes. Then turn off the gas and let it cool. The vadis will leave the plate on their own.
2. Preparation of gravy
1. Add salt, red chili, turmeric, coriander, cumin powder and garam masala to a bowl and mix some water and prepare the spice solution.
2. Heat oil in a pan. Add cumin, bay leaf, cardamom and dry red chili and fry it.
3. Add a pinch of asafoetida and then add ground tomatoes and cook until it leaves the oil.
4. Now add curd on low flame and cook for 2-3 minutes.
5. After that add prepared spice solution and make gravy by mixing a little warm water.
3.
1. Now pour the prepared vadas in the gravy and cook on low flame for 3-4 minutes so that the spices dissolve in it well.
2. Finally add green coriander and a little garam masala and turn off the gas.
Way to serve
Serve hot moong vadi vegetable with roti, paratha or rice. Packed in lunchbox, it remains fresh for a long time and the test is also intact, this recipe must be included in the list of garlic-onion dishes because it is healthy and delicious.
