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.