Скачать или смотреть Office ka Dabba | Ep- 12| Instant Moong dal Vadi | मूंग दाल की स्वादिष्ट सब्जी

Office Ka Dabba Ep 12: Instant Moong Dal Vadi

No onion, no garlic, no hassle! These soft and fluffy moong dal vadis are steamed instead of sun-dried and cooked in a simple, flavorful gravy. Perfect for a healthy, tasty office lunchbox!

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Ingredients:

Moong dal (soaked for 1 hour)
1-inch piece ginger
1 green chilli
Salt (as per taste)
Very little water (for grinding)
Oil (for greasing plate and for tempering)

Spices for gravy:
1 tsp salt
1/2 tsp Kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masalawater

In Kadai:
1 tsp cumin seeds
Bay leaf
Black cardamom
Green cardamom
Dry red chillies 
1 tsp asafoetida (hing)
2 ground tomatoes
3/4 cup curd
Hot water (as required for gravy)
Fresh green coriander (for garnish)
Additional garam masala (for garnish)

Process:
First, soak moong dal for one hour until it softens. Then grind it with a piece of ginger, one green chilli, salt, and very little water to make a thick, smooth paste. Transfer this paste to a bowl and whip it well until it turns light and fluffy.

Next, heat water in a steamer and grease a plate with a little oil. Place small portions of the dal mixture on the plate, leaving some distance between each. Steam them on a low flame for 5–7 minutes until they set well, then let them cool slightly and gently remove them.

For the gravy, mix salt, Kashmiri chilli powder, turmeric, coriander powder, cumin powder, garam masala, and a little water to make a smooth spice paste. Heat oil in a pan, add cumin seeds, bay leaf, black cardamom, green cardamom, dry red chillies, and asafoetida. Then add the prepared spice paste and cook it for about a minute.

Add ground tomatoes and cook them until half done. Then add 3/4 cup of curd and stir quickly so the curd does not split. Cover and cook for another 4–5 minutes until the masala is well roasted, then add a little hot water to adjust the gravy consistency.

Finally, add the steamed vadis to the gravy, mix gently, cover and cook for about 5 minutes. Finish with a sprinkle of garam masala and fresh coriander. Your instant, no-onion-no-garlic moong dal vadi sabzi is ready to serve!


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