Tenali Double Horse - Vizianagaram

Ingredients 1/2 cup  mangodi / vadi (dried lentil dumplings) 1/4 cup  green peas (I used frozen ones) 2-3 tbsp.  ghee / oil 1/2 tsp.  cumin seeds 1/4 tsp.  asafoetida 1 tsp.  ginger, grated 1-2  green chilies, chopped 1/2 tsp.  turmeric powder 1 tsp.  red chilli powder 1/2 tsp.  coriander powder 1/2  tsp. cumin powder to taste  salt 2-3  tomatoes, pureed 1/2 tsp.  garam masala powder 1/2 tsp.  kasuri methi crushed 2 tbsp.  coriander leaves, chopped Steps Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain and pressure cook them in 1 cup water for 2-3 whistles.     Temper the same oil with cumin seeds & asafoetida. Saute for few seconds. Add the ginger and green chilies. Saute for a minute.     Add all the dry spices and mix well.     Then add the tomato puree & simme

Ingredients 1/2 cup  masoor dal (red lentils), soaked in water for 30 minutes 2 tbs  oil 1  onion, chopped 1 tbsp.  ginger-garlic paste 1  tomato, chopped 1/2 tsp.  turmeric powder to taste  salt 1 tsp.  cumin powder 1 tsp.  coriander powder 1/2 tsp.  garam masala powder 1 tsp.  panch phoron / cumin seeds 1 tsp.  garlic, chopped 1 tsp.  red chilli powder 1 tbsp.  coriander leaves Steps Heat 1 tbsp. oil and fry the onions till light brown. Add the ginger-garlic paste and saute for a minute.     Then add the tomatoes and all the dry spices.     Sprinkle some water & continue to fry on a medium flame till it is mashed.     Add the soaked dal and saute for a minute.     Add 1 1/2 cups water & pressure cook for 10 minutes on a medium flame after the first whistle.