Soft, Spongy melt-in-the mouth Moong Dal Pakoris in a thin spicy tomato base curry..another childhood fav! You can fry the pakoris and freeze/ refrigerate ahead of time!
Next heat a little ghee, add hing, jeera minced ginger and green chilli. Add crushed tomato, salt, haldi , red chili pwdr, dhania pwdr and cook till the tomato reduces a little and the raw taste of the tomato disappears. Add enough water to make a really thin gravy and simmer for 3-4 minutes. Stir in 2 tbsp yoghurt, stirring constantly to avoid curdling! Cook for another 2-3 minutes.
Mangauchi ki Sabzi…reinvented, with the help of my Appe Pan!
The traditional version of this Sabzi, uses deep fried moong dal pakoris because of which I would shy away from making it too often! So I decided to try this new no-fry method…And the results were quite fabulous! 🙂