Maharashtrian Papdi and Moong Dal Vadi Subzi


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Maharashtrian Papdi and Moong Dal Vadi Subzi

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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This Maharashtrian Papdi and Moong Dal Vadi Subzi is a home-style recipe, but has an exotic feel about it because of the exciting mix of spices in it.

It is a traditional Vidharbi recipe that is best enjoyed with chapatis. An interesting combination of valor papdi and moong dal vadi is cooked with a tongue-tickling masala that combines a wide assortment of aromatic and flavour-packed seeds and spices.

It is interesting to note that the masala paste uses dry coconut (kopra) and not fresh coconut. This gives the subzi a unique flavour. Enjoy it hot and fresh with chapatis right off the tava.

Have a go at other traditional delicacies like Bharleli Vaangi and Cauliflower Greens Pitla .

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Maharashtrian Papdi and Moong Dal Vadi Subzi recipe - How to make Maharashtrian Papdi and Moong Dal Vadi Subzi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
For the masala

    For the masala
  1. Heat oil in a broad non-stick kadai, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds and sauté on a medium flame for 2 minutes.
  2. Add the red chillies and coconut and sauté on a medium flame for 3 minutes.
  3. Cool slightly, and blend it in a mixer till smooth using ¼ cup of water. Keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a deep non-stick pan, deep fry a few moong dal vadi at a time on a slow flame till they turn golden brown and crisp. Drain on an absorbent paper and keep aside.
  2. In the same oil, deep fry a few papdi at a time, on a medium flame till they turn light brown in colour. Drain on an absorbent paper and keep aside.
  3. Heat the oil in a broad non-stick pan, add the chopped onions, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
  4. Add the tomatoes and ginger-garlic paste, mix well and cook on a medium flame for 5 minutes. While stirring occasionally.
  5. Add the prepared masala and kokum, mix well and cook on a slow flame for 5 minutes. While stirring occasionally.
  6. Add ½ cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally or till the masala starts leaving oil.
  7. Add the fried papdi and moong dal vadi, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
  8. Serve hot, garnished it with coriander leaves.

Nutrient values (Abbrv) per serving
Energy246 cal
Protein0.8 g
Carbohydrates3.7 g
Fiber0.9 g
Fat25.3 g
Cholesterol0 mg
Sodium3.2 mg

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Reviews

Maharashtrian Papdi and Moong Dal Vadi Subzi
5
 on 11 Mar 17 04:55 PM


It is a wonderful and flavourful dry sabzi.. enjoyed it and the masala is just tasty...