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
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
Method
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.
