MOCHAI ALOO SUBJEE

NEEDED
pressure cooked mochai / vaal - 1/2 cup
potato /aloo - 1 big [peel skin and chopped]
salt
3 tsp oil
haldi / turmeric
hing
1/2 tsp mustard
1 /2 tsp garam masala
1/2 tsp sugar

TO GRIND TO A PASTE
1 big tomato
1/2 the lemon size ginger
1 tsp corriander seeds
1 tsp jeera

METHOD
in a pan temper musterd in 3 tsp oil.
add the chopped pototo. fry till brown .
[if using boiled potatoes , u can add with mochai .]
add the ground tomato paste.
add salt , haldi, hing , garam masala .
cook till the oil seperates.
add 1 cup water,add  1/2 tsp sugar .
add the boiled mochai .
cook for few minutes ,and little fresh cream .
MIx well , remove and garnish with corriander .
[I USED THE REMAINING MOCHAI SUNDAL IN THIS SUBJEE]

NOTE ;
If using dry mochai  , soak very night . pressure cook adding enough water ,along with potato, leave 5  -6 whistle.