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Jul 25, 2008 09:02 PM

Moong Vadi -- how to cook

My husband came home from the Indian-Pakistani-Bangla market with Moong Vadi. The package reads "To be consumed after cooking" but how do I cook it? Anyone used this before?

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  1. Mung vadi are cooked traditionally as aloo (potato) -vadi, in a tomato based curry, served over rice (with yogurt) or with roti or parathas.
    Here is a very basic recipe, try and taste and then make adjustments of spices for the next time.

    1. Mung vadi 1 cup
    2. Potato , 2 medium sized cut into 1 inch pieces

    3. Finely diced onion 1 cup
    4. Garlic 6-8 cloves
    5. Ginger 1 inch piece
    6. Tomato 1 medium sized = 3/4 cup or 2 teaspoon tomato-paste
    7. Green chilly , 1 or 2 , seeded
    Finely grind 4 to 7 in a blender

    8. Salt 2 teaspoon
    9. Turmeric 1/2 teaspoon
    10. Red chilli powder 1 teaspoon
    11. Coriander powder 2 teaspoon
    12. Cumin powder 1 teaspoon

    13. water 3 1/2 cups
    14. Oil 4 tablespoons
    15. Black pepper corns 4-6
    16 Bay-leaf 1
    17 chopped cilantro 1 tablespoon

    I use a pressure cooker, but any well sealed heavy bottom-pan will work
    Since it is your first time, take one piece of the mung-vadi and eat it raw, and remember this taste. Make sure this is the taste the vadis should NOT have in the center when fully cooked. They should swell to almost 4 times their size and creamy inside when properly cooked.

    Heat the pan/cooker with 2 tablespoons of oil and fry the mung vadi on medium heat for 3-4 min until the vadis get light brown and give out a nutty aroma. Remove the vadi from the pan.
    Add 2 more tablespoons of oil into the pan and add the bayleaf , peppercorns and chopped onion. saute on medium high heat till the onions turn transluscent and are ready to turn brown at the edges. Add 9 to 12 and saute for 30 seconds and add the finely ground 4 to 7 into the pan. Add salt saute for a minute and then add 2 tablespoons of water , saute till the masala starts oozing oil from the side of the pan. Now add the fried mung vadis and saute for a minute, making sure there is no sticking.
    Add the potato and saute to coat with the masala.
    Add water, give it a final stir .
    If using a pressure cooker, cover , wait for the steam to start hissing , lower the heat and cook for 12-13 min.
    If using a pan, cover and cook for 15-16 min.
    Check if the mung vadis are cooked thru by recalling what they should NOT taste like. They should be bright yellow, soft and creamy inside.
    Cooking time needs fine tuning depending on the brand of vadis and type of pan used.
    Adjust the thickness of curry and seasoning and garnish with chopped cilantro.
    Sprinkle some garam-masala or fennel powder just before serving

    2 Replies
    1. re: JiyoHappy

      This is fantastic information -- thank you so much. I'll report back.

      1. re: JiyoHappy

        while tempering the curry / gravy, use 1/2 tsp onion seeds (kalonji) and 1/2 tsp saunf, bet the smell of moong vadi's would vanish completely.

      2. To cook the vadi, they must be carefully sauteed then boiled. Over-frying before boiling will yield a brown hard thing which will not take to boiling. Do not deep fry. do not use more than minimal oil. Use a thin level of oil and stir to let brown on as many sides as possible without burning the center. Once this is done, they will boil nicely and retain their shape. If they are boiled before browning, they will disintegrate.