Aloo Moong Dal Wadi Curry

Ingredients:
Moong Vadi - 1 cup
Potato - 1 big
Onion - 1 medium
Tomato - 1.5 medium
Cilantro leaves [coriander] for garnishing
Oil - 2 tbsp or more to cook
Water as required

Cumin - 1tsp
Asafoetidia [hing]- 2 dashes

Powder Spices:
Turmeruic - 1tsp
Corriander powder - 1.5 tsp
Garam masala - 1 tsp
Madras curry powder- 1tsp
Red chilly powder - 1/2 tsp
Salt to taste

Method:
Peel potatoes and cut them into big cubes and keep it submerged in plain water.
Chop onions and tomatoes and keep it aside

Heat 2tbsp oil in a cooker and pan fry moong vadis on low heat. Once fried, keep them on a paper towel to drain excess oil

In the same pan pour more oil, once hot add cumin seeds and let it splutter. Now add 2 dashes of hing. Add chopped onion and cook till they are pinkish in color

Now throw in chopped tomatoes and cook for a while on medium heat. Add all the powder spices and mix well and let it cook

Once the onion-tomato gravy starts to dry add some water and puree the mixture inside the cooker using hand blender or a regular blender [if using regular blender, then after blending the gravy transfer back to the cooker]

Add potato cubes to the onion-tomato gravy followed by fried moong vadis. The gravy will coat potatoes and vadis. Cook it for 1 minutes and then add 2 or more cups of water and pressure cook. Release the pressure after 1

Pour the curry in a serving dish and garnish with cilantro leaves. This curry goes well with plain rice, rotis or puris.