Friday, September 22

Moong Dal Wadi And Aaloo Sabji.

Moong Dal Wadi And Aaloo Sabji. Wadi is so versatile can be cooked in dry Sabji or the gravy with any veggie's of your choice. This wadi makes a very delicious pulao or even briyani. Wadi can be made in bulk and store for few months. I'll post the recipe for how to make wadi in my next post.

1 cup moong dal wadi
2 potato (cut into big chunks)
2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)
1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala
1tbsp ginger garlic paste
1/2tsp cumin seeds
1 green cardamom, 1 clove, 1 cinnamon stick
2 bay leaves
2 dry red chillies
2tbsp oil + 2tbsp for frying wadi and potato
Salt as per taste.

Cooking Method
In a pressure cooker, add 2tbsp oil and fry the wadi and potato to golden brown and keep it aside.
In the same pressure cooker, add the rest of the oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.
Then add wadi, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame).
Garnish with coriander leafs
Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.


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