Mung Dal Wadiya and Aloo ki Sabji

T


his is a north Indian dish. Wadiya are the sun dried spicy nuggets. These are either made by urad dal or mong dal. The dal is first soaked and then grinded with the spices. Then with the fingers  small ball size paste dropped on a cotton fabric, and then left under the hot sun to dry. After the balls of the dough dried, pull them from the cloth and store in a container. These Wadiyan can be cooked with potatoes or other vegetable. I like them with spinach. Refer the recipe here. These go well with chapati. Now a days ready made wadiya can be bought from Indian grocery stores.

Ingredients
Wadiya - 1/2 cup
Potato - 2 medium
Tomato - 2
Oil - 1 tbsp
Cumin Seeds - 3/4 tsp
Asafoetida - 1/8 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - 3/4 tsp
Red chili powder - 1/2 tsp
Chopped Green chilli - 2
Garam masala - 1/2 tsp
Cilantro leaves for garnish
Method
Take the wadiya on a kitchen towel and wrap it. Break the wadiya in small pieces. Cut the potatoes in small pieces. Heat the oil in a pressure cooker and fry the wadiya until golden. If there is any oil remaining, add cumin seeds in it otherwise add 2 tsp oil and then add cumin seeds and add asafoetida. Add the remaining ingredients and cover the cooker. And cook it until 2-3 whistles. Open the cooker add garam masala and garnish with cilantro leaves. It is ready to serve.