Aloo Matar and Mangodi Ki Kadi (Peas and Potato Stew)

Potato, peas, and lentil nuggets cooked in a yogurt base.

INGREDIENTS-(serve-4)

• Gram flour(besan)- 3 tbsp
• Moong daal mangodi- 1/2 cup
• Potato-175 gms (2 medium)
• Green peas -1/2 cup
• Bengal gram(chana daal)-1tbsp
• Chopped green chilies-1.5 tsp
• Chopped ginger-1 tsp
• Yoghurt-3/4 cup
• Fresh coriander-2tbsp

Spices- 

• Lemon juice-1.5 tsp
• Black salt-1/2 tsp
• Salt-1/2 tsp
• Chili powder-1tsp
• Turmeric-1/2 tsp
• Coriander powder-1 tsp
• Asafotida-1/4 tsp
• Cumin seeds-1 tsp
• Cloves-2

PROCEDURE-

1. Peel and chop potato into medium size cubes.
2. Soak bengal gram in 1/2 cup water for 20 minutes.
3. Mix yoghurt, gram flour and 1 cup water and whisk well
4. Take a big pan add 2 tsp of refined oil ,add mangodi's and saute on low flame till nicely golden in colour .
5. Now add chopped potatoes,soaked chana daal, peas,and the yoghurt mixture in the pan.
6. Add 5 cup of water, green chili, ginger,black salt, salt ,turmeric, coriander powder and chili powder.
7. Mix well and cook on medium flame for 5 minute or till start boiling .
8. Then lower the heat and simmer for 30 minutes.keep stirring in between.
9. Now heat 2 tsp of ghee or oil in a small pan ,add cumin seeds, when start crackling add asafoetida and  cloves .
10. Pour over the boiling kadi and cook for 1 -2 minutes, remove from the fire
11. Add lemon juice and chopped fresh coriander.
12. Serve hot.

Serving suggestions-serve with boiled rice and  khatti methi moong,or jeera rice, vegetable pulao and roti