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Moong Dal wadya

  • Moong dal wadi bhaji/sabji
         Moong dal (wadya) wadi is actually moong dal in different form.The process of
         making it is by grinding the soaked moong dal, they are made of this shape and are
         dried/baked in the sun. These are made mainly in summers and stored. Heres how it
         looks like. Now-a-days, they are available in the supermarkets.


          Here is the recipe to make this moong dal wadi sabji which can be enjoyed in lunch.

           1.One medium onion (cut lenght wise)
           2. Chopped garlic & ginger
           3. Turmeric
           4. Red chilli power (accd to taste)
           5. One chopped tomato
           6. Salt to tase
           7. Mustard & cumin seeds.
           8.Water (1 glass)
           9. Moong dal wadi (one small bowl) crush it slightly

         Preparation & Cooking:
           1. Place the kadhai/cooking container on the heat stove & add oil.
           2. Add garlic, after it turns little brown add mustard (rai) & cumin seeds
           3. Now add ginger & onion cook till it turns golden/brown.
           4. Add turmeric, red chilli powder & chopped tomato.
           5. Let it cook for sometime & add about a glass of water.
           6. When the water starts boiling add the moong dal wadi.
           7. Place the lid and cook for around 20 mins.
           8. To check whether its cooked or not take little on the plate & press it.
           9. If it gets pressed, feels like paste, it means its cooked.
          10. Also it swells or increases a bit in size when it is cooking.
          11. Add water as required for cooking.

           Servings: Two   

          Below are the pics for the recipe of moong dal wadi bhaji.


          The moong dal wadi bhaji/sabji is ready to eat,garnish with coriander leaves
           and enjoy with roti or puris.

  •   Notes:
            1. The moong dal is crushed slightly for the ease of cooking.
            2. The moong dal wadi can also be made with potato & brinjal.
            3. You can keep the water for cooking as rassa/gravy to eat with rice.

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Sonali Chavan said...

ur blog gives homely feeling. You r making me homesick ;)

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