Alu Kacha kela aur moongodi ki Sabji

Moongodi are dried moong and urad dal dumplings. These are available in a packet form in any marwari grocery store. If not available there then you can always request the store owner to arrange one packet for you or you can buy from online. In this particular recipe I have used sada/ plain moongodi. I absolutely love moongodi after I first tasted these in one one of the small outlet run by an elderly couple selling homemade lunch and dinner at hyderabad. Within a few days I searched for the raw moongodi in my neighborhood kirana shop’s and luckily I managed to find these in one of the shop. One half kilo packet of Moongodi lasts for two year (under proper storage condition)for me as me and my kid only love these in a curry form. My husband doesn’t like these thankfully so I don’t have to share these with him. Theses are highly nutritious with rich content of protein,carbohydrates and calcium.

Recipe of Alu Kacha kela aur moongodi ki Sabji (Potato Raw Banana and Moong & Urad pulse dumplings Curry)

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Serves – 4


Potato – 1 small ( clean and remove the skin. Cut in big cube shape)

Raw Banana – 1 big ( clean and remove the skin. Cut in big cube shape)

Tomato – 1 big ( clean and chopped finely)

Onion – 1 small ( finely chopped)

Ginger Garlic paste – 2 tbsp

Cumin – a pinch

Ajwain/ Carom seeds – a pinch

Kalonji/ onion seeds – 1 tsp

Turmeric powder – 2 tbsp

Chilli powder – 1 tbsp

Cumin and Coriander seeds powder – 1 tsp each

Asaphoetida – a pinch

Salt to taste

Water – 2 cups

Refine Oil – 4 tbsp

Fresh Coriander Leaves (Finely chopped)


Chop the potato and raw banana. Take a bowl, pour 2 cups of water and one pinch of turmeric powder. Put the chopped potato and raw banana into the turmeric water till you are going to use them in actual cooking time. (This is done to retain the color of potato and raw banana as they tends to discolour and turns slight black after exposure to the oxygen.)

Take a Pressure Cooker and heat oil in it. Fry the moongodi (dry moong and urad dal dumplings) in a low flame. Remove when slightly starts to turn lightish brown. Don’t over fry. Remove from oil and keep aside. In the same oil add the cumin, ajwain and kalonji. Add the asaphoetida. Then add the chopped onions and saute till the onions turns a little golden brown in colour. Then add the ginger garlic paste and chopped tomatoes along with salt, turmeric powder and chilli powder.

After the raw smell of ginger garlic goes away, add the cubed Potato & raw banana (retain the turmetic water in which they were kept) into the masala and mix well till the potato & raw banana get well coated with the masala. Then add the turmeric water and keep the flame in a high mode. After the masala water starts to boil, add half of the fried moongodi and close the cooker. Keep the high flame and cook till three whistles. Then wait for about 10 minutes or till steam from the pressure cooker escapes automatically .

Then open the pressure cooker. Stir well and check the consistency. If you want more watery gravy then you add a little hot water to the sabji in this step. Then transfer the sabji into a serving plate and garnish with coriander leaves and the remaining half portions of fried moongodi. Enjoy this easy alu kacha kela aur moongodi ki sabji with some chapati or hot steamed rice.



10 thoughts on “Alu Kacha kela aur moongodi ki Sabji

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