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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Mung Ni Dal Ne Papeta Recipe Card

Mung Ni Dal Ne Papeta

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.

You can also find more Main Course Vegetarian recipes like Batata Nu Raswala Shaak, Stir Fried Brinjals, Paneer Jhalfraezi, Tendlya Butti.

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


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.