No Onion-No Garlic Recipe: It often happens that when it comes to cooking without garlic and onion, we don’t understand what to make. Especially during the month of Sawan, when eating many vegetables is prohibited, and family members shy away from eating gourds and ridge gourds, the problem becomes even more pronounced. In such a situation, if you want to make something new and tasty, then the vadi ki sabzi made of protein-rich moong dal is a great option. Its taste is so good that it pairs well with anything, from roti and paratha to rice. So, without delay, note down this unique recipe of protein-rich moong dal vadi made without garlic and onion.
Ingredients for making Moong Dal Vada Sabzi
For the vada:
Yellow moong dal (1 cup)
Ginger (1 inch)
Green chilli (1)
Salt (to taste)
Water (very little)
Oil (for frying)
For the gravy:
Tomatoes (2, crushed)
Curd (3/4 cup)
Oil (2-3 tbsp)
Cumin seeds (1 tsp)
Bay leaf (1)
Big cardamom (1)
Green cardamom (1-2)
Dry red chilli (1)
Asafoetida (a pinch)
Salt (to taste)
Kashmiri red chilli powder (1 tsp)
Turmeric powder (1/2 tsp)
Coriander powder (1 tsp)
Cumin powder (1/2 tsp)
Garam masala (1/4 tsp)
Coriander leaves (finely chopped)
To prepare Method:
Step 1: Making the vadi
First, soak the moong dal in water for 1 to 2 hours.
Drain the water and grind the dal in a mixer along with ginger, green chillies and salt. The paste has to be thick, so use very less water.
Transfer this paste to a bowl and whisk it well until it becomes light and fluffy.
Now, place a plate in a steamer and make small vadis of this paste. Cover it and steam it for 7-10 minutes.
Please turn off the gas and let it cool for 2 minutes. Once cooled, these vadis will easily come off the plate.
Step 2: Making the gravy
Take salt, Kashmiri red chilli, turmeric, coriander, cumin and garam masala powder in a bowl. Make a thick paste by adding some water.
Now heat oil in a pan. Add cumin seeds, bay leaves, big and small cardamoms and dried red chillies and temper it.
Add asafoetida and immediately add crushed tomatoes. Fry the tomatoes until they release their oil.
Slow the flame and add the curd, then cook for 2-3 minutes while stirring continuously to prevent the curd from curdling.
Now add the spice paste and mix well.
When the masala is well roasted, add 1-2 cups of hot water.
When the gravy comes to a boil, add the vadis. Cover it and cook on low flame for 2-3 minutes so that the vadis absorb the gravy.
Turn off the gas and add some more garam masala and chopped coriander leaves, and mix.
So there you go, your delicious and healthy moong dal vadi ki sabzi without garlic and onion is ready! Serve it hot with roti, paratha or rice and enjoy it.