How to make Mung Ni Dal Ne Papeta -
Moong dal and potatoes cooked with a spicy masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Skinless Split Green Gram, Scraped Coconut (कसा हुआ नारियल)
Cuisine : Parsi
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Dahi Bhindi VEGAN PALAK PANEER- SK Khazana Kadai Kala Chana Poha Pulao - SK Khazana
Mung Ni Dal Ne Papeta Recipe Card
Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mung Ni Dal Ne Papeta Recipe
Skinless Split Green Gram soaked 1 1/2 cups
Scraped Coconut 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.
Nutrition Info
Calories : 1798 Kcal
Carbohydrates : 250.7 gm
Protein : 83.6 gm
Fat : 51.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
