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Mung Ni Dal Ne Papeta

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Moong dal and potatoes cooked with a spicy masala.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Mung Ni Dal Ne Papeta

Main Ingredients

Split green gram skinless (dhuli moong dal), Ghee

Cuisine

Parsi

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Split green gram skinless (dhuli moong dal) soaked
    1 1/2 cups
  • Ghee
    3 tablespoons
  • Ginger
    1 inch piece
  • Garlic
    8-10 cloves
  • Green chillies
    2-3
  • Cinnamon
    1 inch piece
  • Scraped coconut
    1/2 cup
  • Onions finely chopped
    2 medium
  • Tomatoes finely chopped
    2 medium
  • Red chilli powder
    2 teaspoons
  • Turmeric powder
    1/4 teaspoon
  • Salt
    to taste
  • Potatoes chopped
    2 medium

Method

Step 1


Heat one tablespoon ghee in a non-stick pan. Add the ginger, garlic, green chillies, and cinnamon and sauté for thirty seconds.

Step 2


Add the coconut and cook till golden brown.Take the pan off heat and allow the mixture to cool.

Step 3


Grind the mixture into a fine paste with sufficient water.

Step 4


Heat the remaining ghee in a pressure cooker. Add the onions and sauté till golden brown.

Step 5


Add the tomatoes and cook till the tomatoes are pulpy.

Step 6


Add red chilli powder, turmeric powder, salt and sauté for thirty seconds.

Step 7


Add the prepared paste and sauté for five to six minutes. Add the green gram and potatoes and mix well.

Step 8


Add two cups of water and pressure cook till the pressure is released twice (two whistles).

Step 9


Take the cooker off the heat and open when the pressure is completely released.Serve hot.

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