Punjabi Wadiyan

Name: Punjabi Wadiyan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2-3 servings
Ingredients: 1 cup Punjabi wadiyan; 2 tablespoons mustard oil; 1 cup Potato, diced; 1 cup Carrot, diced; 1 cup Pea, optional; 1 teaspoon Cumin, seeds; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1 teaspoon salt; 2 cups water; 1 Onion, finely chopped; 1 Tomato, finely chopped; 1 tablespoon ginger-garlic paste; 2 tablespoons Cilantro, chopped

Veg Vegan

Sun-dried spiced lentil nuggets — a paste of ground urad dal, moong, or mixed lentils seasoned with black pepper, cumin, dried red chilli, and asafoetida shaped into small rounds and sun-dried over several days until rock-hard. Added to curries, mixed vegetables, and dal to lend a concentrated, umami-rich lentil depth; wadiyan curry is a distinct Punjabi preparation where the rehydrated nuggets form the main protein alongside potato. Made in large batches in winter and stored for the year; buying dried wadiyan from specialist makers in the old city markets of Amritsar and Jalandhar is a fixture of Punjabi domestic life.

Cuisines

Himachali Punjabi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 35 min Total: 50 min 2-3 servings

Ingredients

	1 cup	Punjabi wadiyan
	2 tablespoons	Mustard oil
	1 cup	Potato , diced
	1 cup	Carrot , diced
	1 cup	Pea , optional
	1 teaspoon	Cumin , seeds
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1 teaspoon	Salt
	2 cups	Water
	1	Onion , finely chopped
	1	Tomato , finely chopped
	1 tablespoon	Ginger-garlic paste
	2 tablespoons	Cilantro , chopped

Instructions

1 Heat mustard oil in a pan until it starts to smoke and then reduce the heat.
2 Add cumin seeds and let them splutter.
3 Add finely chopped onion and sauté until golden brown.
4 Add ginger-garlic paste and sauté for a minute.
5 Add chopped tomatoes and cook until they turn soft and oil separates.
6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7 Add the diced potatoes, carrots, and peas. Stir to coat the vegetables with the spices.
8 Break the Punjabi wadiyan into smaller pieces and add them to the pan.
9 Pour in the water and bring to a boil.
10 Reduce the heat, cover, and let it simmer until the vegetables and wadiyan are cooked through.
11 Add garam masala and mix well.
12 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can roast the wadiyan in a little oil before adding them to the dish.