Moong Wadi Tari

Ingredients

• 1 cup moong dal wadi , sun-dried moong dal nuggets
• 2 potato , medium, peeled and cut into 3/4-inch cubes
• 2 tomato , pureed smooth
• 1 tbsp ginger , finely grated
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp kashmiri red chili powder
• 1/4 tsp hing (asafoetida)
• 3 tbsp ghee
• 3 cups water , hot
• 1.5 tsp salt

Preparation

1. 1

   Heat 1 tablespoon of ghee in a heavy pot over medium heat; add the moong dal wadis and sauté for 2 to 3 minutes until golden-brown, then crush lightly into coarse pieces.

2. 2

   Add the remaining 2 tablespoons of ghee to the pot.

3. 3

   Add the cumin seeds and allow them to crackle.

4. 4

   Stir in the grated ginger and hing; fry for 20 seconds until fragrant.

5. 5

   Add the pureed tomatoes, turmeric powder, coriander powder, Kashmiri chili powder, and salt.

6. 6

   Cook the tomato mixture over medium heat for 6 to 8 minutes until thickened and ghee begins to separate from the edges.

7. 7

   Add the diced potatoes and fried moong wadis to the masala; stir to coat for 2 minutes.

8. 8

   Pour in the 3 cups of hot water and bring the curry to a rolling boil.

9. 9

   Reduce the flame to low, cover the pot tightly, and simmer for 20 minutes until both the potatoes and wadis are soft and tender.

10. 10

    Uncover, rest for 5 minutes to allow the sauce (tari) to settle, and serve warm with rotis.

In the tradition

Sources & further reading

• ◆ Braj Dham Haveli Canon (Mathura-Vrindavan Traditional Mangal Bhog)
• ◆ Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 182, Sun-Dried Mung Dumpling Curry)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.