ताजा मटर की वड़ी-एक बार बनाएं साल भर मटर की सब्जियों का स्वाद पाएं-Sun-Dried Green Peas Vadi Recipe

Ingredients

• 500 g Green Peas (Fresh, shelled and washed)
• 100 g Moong Dal (Split yellow moong dal, soaked 2 hours and drained)
• 2 pieces Green Chilies (Small, deseeded if less heat desired)
• 5 g Ginger (About ½ inch piece, finely chopped)
• 1 pinch Asafoetida (Hing) (Adds depth; use sparingly)
• 1 tsp Vegetable Oil (For greasing plates; use any neutral oil)
• 2 tbsp Water (Only if batter needs slight loosening)
• 200 g Potatoes (Medium size, peeled and diced)
• 150 g Tomatoes (Chopped roughly)
• ¼ tsp Cumin Seeds (Whole)
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• ½ tsp Kashmiri Red Chili Powder (Mild, gives color)
• ¼ tsp Garam Masala
• to taste Salt
• 2 tbsp Fresh Coriander Leaves (Chopped for garnish)
• 2 cup Water (For the curry)

Instructions

1. Soak Moong Dal

   Rinse 100 g moong dal twice, then soak in water for 2 hours until soft. Drain completely before use.

   Time: PT2H

2. Prepare Green Peas

   Shell the fresh peas, wash them thoroughly and set aside. You should have about 500 g of peas.

   Time: PT10M

3. Grind Moong Dal

   Place the soaked dal in the blender, add 1‑2 tbsp water and pulse until a coarse, slightly grainy paste forms. Scrape the sides as needed.

   Time: PT5M

4. Add Peas and Aromatics

   To the dal paste add the peas, 2 chopped green chilies, 5 g ginger, and a pinch of hing. Pulse again until the mixture is coarsely ground, still retaining some texture.

   Time: PT10M

5. Whisk the Batter

   Transfer the batter to a large bowl and whisk vigorously with a spoon for 3‑4 minutes until it becomes fluffy and slightly aerated.

   Time: PT4M

6. Grease the Tray

   Lightly brush a shallow plate or tray with a few drops of vegetable oil. The oil should be barely visible.

   Time: PT5M

7. Shape the Mangodi

   Spoon the batter onto the greased tray, forming small cone‑shaped mounds about 2‑3 cm high. Smooth the tops with the back of the spoon and cut each mound into bite‑size pieces with a knife.

   Time: PT15M

8. Dry the Mangodi

   Place the tray in direct sunlight or under a fan. Allow the pieces to dry completely for about 48 hours, turning them once halfway through for even drying.

   Time: PT48H

9. Sauté Mangodi for Curry

   Heat 2 tbsp oil in a pressure cooker over medium flame. Add the dried mangodi and sauté for 2 minutes until they turn a light golden brown. Remove and set aside.

   Time: PT2M

   Temperature: Medium flame

10. Prepare Tomato‑Ginger Base

    In the same cooker, add 1 tbsp oil, ¼ tsp cumin seeds and a pinch of hing. When the seeds sputter, add chopped tomatoes, ½ inch ginger and 1 green chili. Blend to a smooth puree using a hand blender or mash with a spoon.

    Time: PT5M

    Temperature: Medium flame

11. Add Spices

    Stir in ½ tsp turmeric, 1 tsp coriander powder and ½ tsp Kashmiri red chili powder. Fry until the oil separates from the masala, about 2 minutes.

    Time: PT2M

    Temperature: Medium flame

12. Cook Potatoes

    Add the diced potatoes and sauté for 1 minute, coating them with the masala.

    Time: PT1M

    Temperature: Medium flame

13. Simmer Curry

    Pour in 2 cups water, add salt to taste, close the pressure cooker and cook on high until the first whistle. Then reduce flame to low and cook for an additional 4 minutes.

    Time: PT6M

    Temperature: High then low flame

14. Finish the Dish

    Turn off the heat, allow the cooker to depressurize naturally, then open. Add the sautéed mangodi back, sprinkle ¼ tsp garam masala and chopped coriander leaves. Stir gently and let sit for 2 minutes before serving.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

5 g