Vadiyan di Sabzi (Punjabi Lentil Dumpling Curry)
Sun-dried spiced lentil dumplings (vadiyan), made months earlier and stored, fried and simmered into a rustic winter gravy — a fading household tradition.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 14 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 10 g
- calories
- 230 kcal
Instructions
- 1
Break the dried vadiyan (lentil dumplings) into small, rough pieces.
- 2
Heat half the mustard oil in a pan. Fry the vadiyan pieces until golden and crisp, then set them aside.
- 3
Heat the remaining oil in the same pan. Add the cumin seeds and let them sizzle and pop.
- 4
Add the onion. Fry until it turns golden brown.
- 5
Stir in the ginger garlic paste and cook until it smells aromatic.
- 6
Add the tomato puree, turmeric, and chilli powder. Cook until the oil separates from the sauce.
- 7
Pour in the water to make a gravy and bring to a boil. Add the fried vadiyan.
- 8
Simmer gently for 10-12 minutes until the vadiyan soften slightly. Stir in the garam masala and coriander.
Chef's tips
Frying the vadiyan before adding them to the gravy gives them a better texture and stops them from breaking apart. Add extra water if needed, as the dumplings soak up liquid as they cook.
Ingredient substitutions
- urad-moong vadiyan → store-bought lentil badi/vadi
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Adding raw, unfried vadiyan directly to the gravy, which makes them turn mushy.
- •Simmering for too long, which makes the dumplings break down and fall apart completely.
Serving suggestions
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