No this is not POKEMON, though the name, is similar but a surprisingly
warm aromatic stew that is filing and comforting. As it happens, this
was created by way of a culinary experiment during my years in Dar. As
you know, we love moong in our household and I am always looking for
ways to cook with moong and to make the food as tasty and as interesting
as possible.
So here is what happened when one Sunday morning I woke up planning
to make an unusual type of rice dish that incorporated the moong and
potatos and ended up creating something else. How I was going to create
this rice dish, I hadn’t a clue and so I started by creating a thick
gravy with the crushed tomatotes, onions and spices and then added the
moong and potatoes. My husband who hangs out with me in the kitchen,
came to take a peek at the saucepan, picked up a spoon and gave the
moong mixture a taste. He must have obviously liked it so he helped
himself to a bowl of the stuff and then grabbed a white paratha and ate
this as one would eat daal and paratha. I figured there was no need
then to make this into a full fledged rice dish.
As it happened, our neighbours stopped by as Manu was eating so he
offered a plate to the neighbour who promptly asked what the dish was
called. A bit of quick thinking was required so I told him it was
called Maagyo – i dont know how this name popped into my head but Maagyo
is now the name of this dish.
MAGYO
1 cup moong (pressure cooked/ boiled with a ¾ teaspoon salt)
2 small potatoes (boiled and and cut into large cubes )
4 cloves
1 piece cinnamon
4/5 black pepper
1/2 tea sp fenugreek
1 onion
1 tea sp ginger paste
1 tea sp garlic paste
2 tea sp chilli paste
1 tea sp salt
1/2 tea sp turmeric powder
1/2 tea sp garam masala
6 tab sp crushed tomatoes
4 tab sp oil
How to make this dish
In a deep pan put oil ,cinnamon, black pepper, jeeru and cloves
When it crackles add onions sauté until golden brown add garlic & ginger mix for couple min add crushed tomatoes and all the other spices and cook until you begin to see the oil coming to the surface. Add boiled moong and potatoes and cook for a while longer until all the sauce thickens and the moong and potatoes look well mixed in.
jikoni 