Matar Moogodi Aloo Sabzi

Potato curry with green peas and Moong Dal Badi - quite popular in Bihar and UP.
Cooking time


For 2 Person(s)


  • 1/4 cup(s) frozen peas
  • 1/2 cup(s) moong badi
  • 2 medium potatoes, cubed in 1/2" pieces
  • 2 tablespoon(s) cooking oil
  • 1 pinch(es) asafetida powder (heeng)
  • 1 teaspoon(s) cumin seeds (jeera)
  • 1/2 teaspoon(s) turmeric powder
  • 2 teaspoon(s) coriander powder (dhania)
  • 2 teaspoon(s) red chili powder
  • 1 teaspoon(s) garam masala powder
  • 2 medium tomatoes, chopped
  • 1 teaspoon(s) salt, or as desired

Matar Moogodi Aloo Sabzi Directions

  1. Heat oil in a pan with 1 tsp oil. Sauté moong badi until golden in color.
  2. Heat remaining oil in a pot. Add heeng, cumin seeds, and haldi powder.
  3. When seeds starts to splutter, add cubed potatoes and saute for 5 minutes.
  4. Add salt , mix and cover. Cook for 3 minutes.
  5. Add coriander powder, chili powder and garam masala powder to potato.
  6. Mix and sauté for a minute, then add tomato and 2 cups water.
  7. Mix and add peas and moongodi, then boil and cover and cook on low heat for 10 minutes or until potatoes are cooked.
  8. Serve with chopped cilantro (hara dhaniya patta) sprinkled.