Moong Dal Vadee (Moongodee)

Recipe by
Total Time:
2.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Moong Dal Kachori, My Own Keto Chocolate Chip Cookies, DRY FRUIT MODAK

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Ingredients

  • 1 cup - moong dal
  • 1- finely chopped onion
  • 1.5 - large tomatoes
  • 5 - cloves of garlic (peeled)
  • 1/2 inch - ginger root
  • 1/4 tsp - cumin seeds
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - garam masala powder
  • Salt to taste
  • Oil for frying

How to Make Moong Dal Vadee (Moongodee)

  • Soak moong dal in 1 cup water for at least 2 hours.
  • Drain water and grind it in the mixer/grinder into a paste. (The consistency of the paste must be slightly thicker than cake batter.)
  • Mix 1/2 of the chopped onions and very little salt (1/2 tsp) to the dal paste.
  • Heat oil in a kadai. Flatten the batter into small discs and drop them in the heated oil.
  • Deep fry them till they are golden brown. Do not over fry.
  • Keep them aside and prepare the gravy.
  • Gravy:
  • Heat the oil (about 2 tbsps) in a pan and add cumin seeds. Wait till they splutter and then add the other half of chopped onions in it.
  • Saute the onions till golden brown or soft.
  • In the meantime, grind tomatoes, garlic and ginger in the mixer.
  • Add this paste to the onions. Add salt, turmeric powder, coriander powder, garam masala to the pan and cook for about 15 mins.
  • Once the tomato paste and spices are cooked, add 1.5 cups of water and bring it to a boil.
  • Drop the moong vadee in the gravy and cook for another 5-10 mins. Now it's ready to serve with either rice or chapattis.

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