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Aloo Moongwadi Ki Subji / Potato Moongdumpling Curry
Aloo Moongwadi Ki Subji / Potato Moongdumpling Curry is a curry made with potato and sudried dumplings. The dumplings are made with moongdal and spices. It is a very good option when the kitchen is out of fresh vegetables. It is served hot with rice, roti, bhakri or parathas. It is vegan.
Course curry, dinner, Main Course, roz ka khana, vegan
Keyword curry, everydaymeal, moongdumpling, moongwadi, potato, quickandeasy, rozkakhana, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 375 kcal
Heat 1 tbsp oil in a pan. Roast moong wadi /sun dried moong dumplings on medium heat.
Roast till golden.
In a pressure cooker pan, heat 2 tbsp oil. Add cumin seeds and when they crackle add asafoetida.
Add onion paste. Saute till it is translucent.
Add tomato paste (grind tomato, green chili, ginger,desiccated coconut to a smooth paste). Saute for a minute.
Add turmeric, red chili powder, and coriander cumin powder. Mix well and saute for 2-3 minutes.
Add the chopped potatoes. Mix well.
Add the roasted moongwadi and mix well.
Add water and garam masala.
Add salt and mix well.
Cover the pressure cooker lid and cook for 4 whistles on high heat and 1 on low heat.
Let the cooker cool down by itself. Open the lid and mix the curry well.
Add chopped coriander leaves and mix well. The aloo moongwadi subji is ready to serve.
Serve the aloo moongwadi subji/potato moongdumpling curry hot with rice, roti, bhakri or parathas.
Calories: 375 kcal | Carbohydrates: 53 g | Protein: 16 g | Fat: 12 g | Saturated Fat: 1 g | Sodium: 75 mg | Potassium: 1320 mg | Fiber: 13 g | Sugar: 6 g | Vitamin A: 725 IU | Vitamin C: 32.4 mg | Calcium: 133 mg | Iron: 8.1 mg