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    Home >> Diet >> Vegetarian

    SINDHI WADI KI SUBJI / LENTIL DUMPLINGS CURRY

    Published: Oct 3, 2018 by Jyoti Behrani · This post may contain affiliate links · Leave a Comment

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    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

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    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):

    1. Adjust the spice level as per taste.
    2. The consistency of the gravy is little thick, but you can adjust the consistency by adding more or less water. 

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    Glad to meet you! Here you will find a variety of recipes ranging from quick and easy weeknight dinners to more complex dishes for special occasions. I love using fresh, seasonal ingredients and incorporating different cultural influences into my cooking.

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