MATAR-MOONGRE KI SABJI ( ONION-GARLIC FREE)
Indian cuisine is unmatched especially the vegetarian one, with simple ingredients including fresh vegetables and the incredible spices which contain some or the other medicinal values . A few ingredients can create wonderful dishes. This dish of mine is the best example in which a few ordinary ingredients have prepared such a tasty desi curry matar-moongre ki sabzi.
The best produce of green peas is widely harvested during winters and this wonderful fresh legume can be paired with any other ingredient to create wonders in the kitchen. Moongra fritter is one of them. This Desi Indian curry or sabzi is ridiculously easy to prepare with limited ingredients in no time Moongra fritters are the troubleshooter for me when my refrigerator runs short of vegetables, I pair these crisp fritters with other ingredients to prepare yummy dishes
WHAT ARE MOONGRA FRITTERS?
The moongra or moongra fritter is prepared with slightly fermented moong dal batter. The medium-sized drops are deep-fried to make fritters or vadi. These can be made at home or are easily available with farsaan or namkeen stores. This versatile moongra is used to make curries, Moongra Raita or enjoyed as snacks with your chai. These fritters add taste to the chaat dish or dahi vada
Prep time – 5 minutes
Cook time – 10 minutes
Course – Main
Cuisine – North Indian
Serves – 3-4
Author – Bharti Dhawan
• Fresh Green Peas/Matar – 1 cup
• Moongra fritters (store brought)- 1/2 cup
• Oil or ghee- 1 tbsp
• Cumin seeds/Jeera – 1 tsp
• Asafoetida/heeng powder – 1 tsp
• Red chilly powder – 1 tsp or to taste
• Whole red dry chillies – 1-2
• Salt – 2 tsp or to taste
• Turmeric/haldi powder
• Coriander leaves for garnish – 1 tbsp
• Water for gravy – 2 cups
STEP BY STEP
1- Take a pressure cooker and add peas/matar, water, salt and turmeric powder and cook until 2 whistles come
2- Switch off the flame and allow the pressure to release by itself. Open the lid and mash the peas a little by the potato masher
- Mashing the peas helps the gravy to get thick, yet this process is optional and depends on your choice to mash or keep them whole
3- Take a kadhai and keep on the flame. Add oil or ghee. Add cumin seeds, whole red chillies and heeng. Allow them to splatter
4- Next add coriander powder, haldi, red chilly powder and garam masala powder. Cook for a second.
5- Add boiled matar with liquid and allow to cook for a minute.
6- Now, Add moongra fritters and switch off the flame. Cover the pan with the lid and allow moongra to absorb some gravy and other flavours
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