Moong dal wadi ki sabji

Moong dal wadi is small pakoras or dumplings which is made from moong dal. Moong dal wadi ki sabji is spicy curry with spicy moong dal wadi and with little Indian spices.

Moong dal wadi can be prepared with potatoes to make Aloo moong dal wadi ki sabji or paneer can be added to make paneer moong dal wadi ki sabji. But, sometimes it’s good not to add anything extra to enjoy taste of wadi itself.

Wadi are made by soaking and grinding moong dal, mixing it with spices and making small drops which are dried in sun for 2-3 days. In Rajasthan and Punjab these are also called mangodi, and in many homes they are made in summers and stored for whole year. Wadi are easily available in Indian stores also, so you can buy them ready made.

Today on vegflavors I am sharing simple moong dal wadi ki sabji in onion tomato gravy. Wadi are roasted first in oil, it gives nice flavour and they won’t break while cooking. This sabji is good option when there are no fresh vegetables at home.

let’s see ingredients and method to make moong dal wadi ki sabji.

Ingredients for Moong Dal Wadi ki Sabji

Moong dal wadi/mangodi 1 cup
Mustard oil or any oil 2 tbsp
Cumin seeds 1 tsp
Hing/asafoetida 1 pinch
Bay leaf 1
Onion 1 medium, finely chopped
Tomato 2 medium, make puree
Ginger 1 inch, grated
Green chilli 1-2, chopped
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 and 1/2 tsp
Garam masala 1/2 tsp
Kasoori methi 1/2 tsp
Curd 2 tbsp, whisked (optional)
Water 2 to 2 and 1/2 cups
Salt to taste
Coriander leaves for garnishing

Method to Make Moong Dal Wadi ki Sabji

Roasting wadi

If wadi are big, break them in small pieces with hand or by pressing with rolling pin. Small pieces cook faster.
Heat 1 tbsp oil in a pressure cooker or deep pan, add wadi and roast on low flame for 3-4 minutes, keep stirring.
When wadi change colour to golden brown and give nice aroma, take them out in a plate. Don’t roast on high flame, wadi burn quickly from outside.

Masala

In same pan add remaining oil, add cumin seeds, hing and bay leaf and let cumin crackle.
Add chopped onion and cook till golden brown, it will take 5-6 minutes.
Add ginger and green chilli and cook for 1 minute.
Add turmeric, red chilli powder and coriander powder with 2 tbsp water so spices won’t burn, and cook for few seconds.
Add tomato puree and cook for 5-6 minutes till oil leaves the sides of masala.
If using curd, lower the flame and add whisked curd, keep stirring for 1 minute so curd won’t split.

Cooking wadi

Add roasted wadi in masala and mix well, cook for 1-2 minutes so all wadi get coated with masala.
Add 2 cups water and salt. Taste before adding salt as some wadi are already salty.
In pressure cooker, close the lid and cook for 2 whistles on medium flame. Let the pressure release by itself.
In pan, cover and cook on low-medium flame for 15-20 minutes till wadi become soft. Check in between and add more water if needed.
Wadi soak water and gravy becomes thick after some time, so keep gravy little thin when you switch off the flame.
Add garam masala and crushed kasoori methi, mix and cook for 1 more minute.
Garnish with coriander leaves.
Serve hot with roti/paratha or rice.

Notes

For aloo wadi ki sabji, add 2 potatoes cut in cubes with roasted wadi and cook same way.
For no onion no garlic version skip onion, add 1 more tomato and little more curd.
Wadi swell a lot after cooking, so 1 cup of wadi is enough for 3-4 people.
Store wadi in airtight jar, they stay good for many months.

If you like moong dal, check out moong daal chilla and more main course recipes on vegflavors.