SINDHI WADI KI SUBJI / LENTIL DUMPLINGS CURRY

Wadis are made out of lentils and spices and are sun dried. They are meaty in texture and taste, and an excellent vegetarian option. Plus are vegan and gluten free, great additions to Rice, soups, pasta and more. The Wadi I am using today for my recipe are made by my mom. These wadi are made using Urad daal and are available in most Indian grocery stores.

SINDHI WADI KI SUBJI / LENTIL DUMPLING CURRY

DRIED WADI

SINDHI WADI KI SUBJI / LENTIL DUMPLINGS CURRY

Course: Main course

Cuisine: Indian

Keyword: sindhi wadi ki subji, lentil dumpling curry

Diet: Vegetarian

Method: Instant Pot/ Pressure Cooker / Stove Top

Servings: 4

Author: Jyoti Behrani

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients:

8 to 10 Wadi

1 medium sized onion, chopped

2 medium sized tomatoes, chopped

2 medium sized potatoes, cubed 1 inch

2 green chili (optional)

1 inch ginger, chopped

4 tablespoon oil

1- ½ cup water

Salt to taste

Fresh Cilantro for garnish

Whole spices:

1 tablespoon cumin seeds

pinch of hing or asafoetida

1 bay leaf

Dry Spices:

1 tablespoon coriander powder

½ tablespoon red chili powder (optional)

½ tablespoon garam masala

1 teaspoon turmeric powder

1 teaspoon amchur powder / dry mango powder / or 1 tablespoon lime juice (optional)

Instructions for Instant Pot Cooking:

Step 1: Turn on Saute Mode. Add oil, whole spices.

Step 2: Add Onion, ½ teaspoon of salt, saute till light golden brown in color.

Step 3: Add tomatoes, green chili, ginger, dry spices, saute for couple of min, or until tomatoes are soft.

Step 4: Break wadi into smaller chunks. Add, saute for 3-5 min.

Step 5: Add potatoes, salt to taste, water. Adjust seasoning to taste. Switch to Manual mode for 2 min.

Step 6: Let pressure release naturally, 10 min. Check the consistency of the gravy, it should have some gravy. Wadi seem to soak up all the liquid, I have added ¼ cup of hot water to make some gravy.
Step 7: Garnish with some fresh cilantro and serve. I like to serve this with White rice and some homemade yogurt.

Instructions for Pressure Cooker Cooking:

Step 1: On a high heat, in a pressure cooker, add oil, whole spices.

Step 2: Add Onion, ½ teaspoon of salt, saute till light golden brown in color.

Step 3: Add tomatoes, green chili, ginger, dry spices, saute for couple of min, or until tomatoes are soft.

Step 4: Break wadi into smaller chunks. Add, saute for 3-5 min.

Step 5: Add potatoes, salt to taste, water. Adjust seasoning to taste. Close the pressure cook, after the first whistle, lower the heat and cook for 2 min.

Step 6: Let pressure release naturally, 10 min. Check the consistency of the gravy, it should have some gravy. Wadi seem to soak up all the liquid, I have added ¼ cup of hot water to make some gravy.
Step 7:Garnish with some fresh cilantro and serve. I like to serve this with White rice and some homemade yogurt.

Instructions for Stove Top Cooking:

Step 1: On a high heat, in a pot, add oil, whole spices.

Step 2: Add Onion, ½ teaspoon of salt, saute till light golden brown in color.

Step 3: Add tomatoes, green chili, ginger, dry spices, saute for couple of min, or until tomatoes are soft.

Step 4: Break wadi into smaller chunks. Add, saute for 3-5 min.
Step 5: Add just enough water to cover the wadi, bring it to a boil, lower the heat, cover and cook until wadi are almost cooked, around 6-8 min.

Step 6: Add potatoes, salt to taste, remaining water. Adjust seasoning to taste. Bring it to a boil, lower the heat. Cover and cook for 2 min.

Step 7: Check the consistency of the gravy, it should have some gravy. Wadi seem to soak up all the liquid, I have added ¼ cup of hot water to make some gravy.
Step 8: Garnish with some fresh cilantro and serve. I like to serve this with White rice and some homemade yogurt.

Note(s):