Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, moong potol. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Moong Potol is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Moong Potol is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook moong potol using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Moong Potol:
- Prepare 6 pointed gourds
- Take 1 big size potato
- Get 50 gms Moong dal
- Make ready as per taste Red chilli powder
- Prepare as required Whole spices (cloves, cardamom and cinnamon, bay leaves)
- Take 1 tsp Garam masala powder
- Take 1 tbsp ginger paste
- Get to taste Salt and sugar
- Prepare 1/2 teaspoon ghee
- Prepare as required gram flour
- Make ready 1 tsp Turmeric powder
- Take some coriander leaves
- Take 1-2 Chopped tomatoes
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Instructions to make Moong Potol:
- At first, wash the pointed gourds properly and peel off. Marinate with dry red chilli, garam masala and salt. Fry the pointed gourds until they get soft.
- Prepare a batter of gram flours adding a pinch of salt and turmeric powder. Again deep fry the fried pointed gourds dipping into the batter and take aside.
- Now cut the potato into wedges and fry them. Keep them aside. Now roasted the moong lentils in a dry pan. Soak them in normal water for 15 minutes.
- In another pan heat some oil, add dry red chilli and whole spices and bay leaves. Now add 1 big tbsp ginger paste. Now add chopped tomatoes, turmeric powder, red chilli powder, salt and sugar to taste. Now add the fried potatoes. Mix them well.
- On the other side drain out the water from the moong dal and add the moong dal to the pan, mix all the ingredients well. Cook them for 3-4 minutes. Add little water and let them boil. When the gravy becomes thick add the pointed gourd. Mix them well.
- Before switching off the oven add 1/2 teaspoon ghee and coriander leaves.
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