Sun dried ground lentil dumplings and Potato curry
Though I am not a big fan of daal baati and choorma but rajasthani cuisine offers much to tempt my palate. Papad ki sabji, ker and sangria ki sabzi, buttermilk,mirchi bada, mangodi aloo, bajre ki roti etc. the rajasthani cuisine has its own unique flavour and is quite rich. Papad ki sabzi is one of my favourites.will post the recipe for that soon.
Here is the recipe for Mangodi Aloo. Mangodis are basically sun dried ground lentil dumplings. we make this curry often for dinner with paranthas. It is made from ground Moong dal. This is also my entry to Srivalli’s My legume love affair, the seventh helping event originally started by susan from Well Seasoned cook
Ingredients-
- Mangodi – 1 cup
- Ginger/Garlic Paste- 3/4th teaspoon
- Onion- 1 (finely chopped)
- Potatoes- 2 (cut in cubes)
- Tomato- 1 (finely chopped)
- Turmeric Powder- 1/4th teaspoon
- Red chili powder- 1/2 teaspoon
- Coriander Powder- 2 tablespoon
- Salt- to taste
- Coriander Leaves- to garnish
- Oil
- Water as desired
Method-
- Heat 1 tablespoon oil in a Pressure cooker and brown the mangodis and keep aside.
- In the same cooker heat Oil and add chopped onions.
- When the onions turn light golden brown add ginger garlic paste and saute.
- Add all the dry masala powder and 1 tablespoon of water and saute again.
- Now add chopped tomatoes cook till oil starts to seperate.
- Add Potato and browned mangodis, mix well.
- Add desired amount of water(I personally like thin curry in this recipe)
- Pressure cook till three whistles or till done.
Serve hot with Roti or Paratha
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Very inviting curry!:)
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