My mom used to make ‘moong wadis’, which are these little ‘drops’ or nuggets of dried lentils cooked in a think gravy. It was everyone’s favorite dish at home and it is actually pretty popular in Indian Cuisine as well. You can find these ‘moong wadis’ in any Indian store, or you can even make them at home. I never liked them, hardly ate them and guess what, they are Arvind’s favorite. I have now realized that our taste bud doesn’t match at all when it comes to vegetarian dishes. I can count at least 5 veg dishes so far, which I don’t like to eat (given a choice) but they are his absolute favorites. It does makes sense .. opposites attract! 😉
Last weekend, when we went for our grocery shopping, he saw these Punjabi Wadis and you could almost see the twinkle in his eyes.. the way my eyes twinkle when I see a beautiful shoe that fits my super tiny feet! He explained me how he likes it and after doing some research, I came up with this simple recipe. These Vadi are spicy, so you may want to think twice before adding any extra spice in your dish. The ingredients that were used to make the wadi : white lentils, black pepper, cumin, cardamom seed, coriander, clove, mace, nutmeg, ginger and cotton seed oil.
They taste best with paratha. I however decided to make layered paratha and he sure did enjoy it 🙂
- 10 to 12 Punjabi Wadis
- 1 medium potato, cut in bite size
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 cup coriander leaf, finely chopped
- 1 green chilly, chopped (optional)
- 1 tbs cumin seeds
- 1 tbs mustard seeds
- 1 tbs fennel seeds
- 1 tbs chilly powder
- 3 garlic finely chopped
- 1 tbs finely chopped ginger
Boil the potatoes and keep them aside
Heat a pan and roast the wadis. You can even fry them in some oil, but I avoided that as it soaks a lot of oil.
Cool the wadi and crush them to bite size.
In the same pan, heat some oil and then add ginger and garlic along with the dry spices (cumin seeds, mustard seeds and fennel seeds)
Add half of the chopped onion and salt. Then, saute them till they are light brown in color.
Turn off the heat and take the mixture from the pan to the food processor. Blend it to form a paste and keep it aside.
Place the pan and add some more oil. Fry the rest of the onions till they are soft and golden brown
Add boiled potatoes and fry them for a while
Add the spice paste and tomatoes and keep cooking for another 2 minutes.
Add 1 cup warm water, lower the heat to medium, cover and let it cook for another 5 to 7 minutes
Add the fried wadis and add some more water. The amount of water depends on how much gravy you want in your curry.
Lastly, add chopped cilantro and serve it hot.
Now let’s look at layered paratha…
- 1 cup wheat flour, plus extra while rolling the paratha
- 1/2 cup all purpose flour
- 1 tbs baking powder
- 1 tbs oil
- pinch of salt
- warm water to knead
Add all the ingredients in a big bowl and keep kneading till it’s soft and not sticky.
Cover the dough in kitchen towel and lest it rest for 15 minutes
Divide the dough into tiny balls and using a rolling pin, roll them in circular shape
Cut them in half and fold each half into a triangle
Dust the folded triangle with some flour and roll them to form a bigger triangle
In a flat pan, add few drops of oil and when the pan is hot enough, place the paratha
Add oil on the other side of the paratha and fry till it’s cooked and slight brown in color.It should take about 4 minutes on each side, depending on the size and the thickness of the paratha.
Serve it hot and enjoy!