Mung Ni Dal Ne Papeta Moong dal and potatoes cooked with a spicy masala. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Apr 2015 in Recipes Course New Update Main Ingredients Skinless Split Green Gram, Scraped Coconut Cuisine Parsi Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Mung Ni Dal Ne Papeta 1 1/2 cups Skinless Split Green Gram soaked 3 tablespoons Scraped Coconut 1 inch piece Ginger 8-10 cloves Garlic 2-3 Green chillies 1 inch piece Cinnamon 1/2 cup Scraped coconut 2 medium Onions finely chopped 2 medium Tomatoes finely chopped 2 teaspoons Red chilli powder 1/4 teaspoon Turmeric powder to taste Salt 2 medium Potatoes chopped Method Heat one tablespoon ghee in a non-stick pan. Add the ginger, garlic, green chillies, and cinnamon and sauté for thirty seconds. Add the coconut and cook till golden brown.Take the pan off heat and allow the mixture to cool. Grind the mixture into a fine paste with sufficient water. Heat the remaining ghee in a pressure cooker. Add the onions and sauté till golden brown. Add the tomatoes and cook till the tomatoes are pulpy. Add red chilli powder, turmeric powder, salt and sauté for thirty seconds. Add the prepared paste and sauté for five to six minutes. Add the green gram and potatoes and mix well. Add two cups of water and pressure cook till the pressure is released twice (two whistles). Take the cooker off the heat and open when the pressure is completely released.Serve hot. Nutrition Info Calories 1798 Carbohydrates 250.7 Protein 83.6 Fat 51.2 #Cinnamon #Garlic #Ginger #Green chillies #Onions #Potatoes #Salt #Scraped coconut #Tomatoes #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article