Moong Vadi Curry with Coconut (Sandgyachi Bhaji)

• Ingredients:-

1. 2 Cups Moong Vadi Tbsp
2. 1 Chopped Onion
3. 1 Tbsp Goda Masala
4. 1Tbsp Turmeric Powder
5. 1/2 Tbsp Cumin Powder
6. 1/2 Tbsp Coriander Powder
7. 1 Tbsp Red Chili Powder
8. 1/2 Cup Desiccated Coconut
9. 1/2 Tbsp Cumin Seeds
10. 1/2 Tbsp Mustard Seeds
11. 1 Tbsp Ginger Garlic paste
12. Pinch of Asafoetida
13. 4-5 Tbsp Tamarind Juice
14. 2 Tbsp Chopped Cilantro (for garnishing)
15. 1 Tbsp of Grated Jaggery.
16. Salt to taste

• The Curry:-

1. In a curry pan heat a tablespoon of oil. Saute the moong vadi until they are lightly brown. Remove and set them aside.
2. Heat 1/2 tbsp oil and saute the coconut until brown and set it aside.
3. Now in the same pan heat the remaining oil to make a good tadka. Once heated add cumin and mustard speed. As they splutter add turmeric and asafoetida. Then add chopped onions and let them cook until they loose color. Now in a bowl add a tbsp of water and add all the dry masala or spices. Add the contents of bowl to the pan and let all the spices cook until it starts forming a thick consistency.
4. Now add the coconut and moong vadi to the pan and mix well. Now finally add the tamarind juice. Add salt and jaggery and mix well.
5. Finally add about 3 tbsp of water to make the curry and so the vadi can cook well. Cook the whole consistency for about 4 min. Do not over cook as this will mess the moong vadi. Top with cilantro and serve hot with roti or paratha.

• Tips:-

1. Do not use concentrated tamarind juice as this will make it extremely sour. Instead use watery juice.
2. Mixing the dry spices in water and adding them to tadka does not burn them and helps maintain the flavor.
3. Sauteing the vadi makes its good soft to cook.