Moong Dal Wadi - Palak Curry

Moong Wadis or Mangodis are tiny sun-dried lentil nuggets obviously made out of Moong Dal. One of my Punjabi friends told me about Moong Wadi Subzi that is very popular at their place. That is when I took the recipe of Moong Wadi and made them last summer. I shall have to blog about the Wadis in a separate post. But this curry is what caught my attention in Vatsala's space. I have been paired with her for this edition of Radhika's Blog Hop. So here is how I made it. I have made some changes to the original recipe to suit our palate.

Check out what my fellow blog hoppers have posted today.
Source - here
Ingredients - 


Moong Wadi 1 cup
Palak / Spinach chopped 2 cups
Onion finely chopped 1/2 cup
Tomato puree 3/4 cup
Turmeric
Red Chilli Powder
Dhania-Jeera Powder
Salt 
Ginger-Garlic-Coriander leaves paste 1 Tbsp
Oil 3 Tbsp
Cumin seeds 1/2 tsp

Moong Wadis before (Left) and after frying (Right)

Method Of Preparation - 


In a heated sauce pan/wok/kadai add oil and after it is sufficiently hot, fry the Moong Wadis in small batches until they are brown and crispy. Remove them and drain on kitchen paper towels. Fry all the moong wadis and keep aside.


In the same sauce pan, add the cumin seeds and after they are brown enough, saute the onions until they are golden brown.


Meanwhile puree the tomato, ginger, garlic and coriander leaves and add it to the sauteed onions. 


Sprinkle turmeric, red chilli powder, dhania-jeera powder and mix well.


Pour about 2-3 cups of water and let the mixture come to a boil.


Add in the fried Moong Wadis, cover it with a lid and let them cook.


After about 10-15 minutes, add the chopped spinach, salt and let the spinach cook for another 10 min or so. Keep the sauce pan covered.


After the Moong Wadis are tender and the flavors have blended in well, remove from fire.


Serve hot with rice or roti.


Preparation Time 45 min 
Serves 4-5