Punjabi Vadi Recipe

Cooking Directions

• STEP 1.Soak the lentils in water for a few hours and then grind them into a smooth paste.
• STEP 2.Shape the lentil paste into small round discs and sun-dry them for a day or until completely dry.
• STEP 3.In a pan, heat oil and add cumin seeds, onions, ginger, and garlic. Cook until onions turn golden brown.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates.
• STEP 5.Add water and let the gravy simmer for a few minutes.
• STEP 6.Add the dried vadis to the gravy and cook for another 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To speed up the drying process, you can also dry the vadis in a food dehydrator or in the oven at a low temperature.
• You can store the dried vadis in an airtight container for up to a month.
• For a spicier curry, you can add green chilies or red chili flakes to the gravy.

Storage and Serving

• Leftover Punjabi Vadi curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the Punjabi Vadi curry with steamed rice, jeera rice, or roti for a complete meal.