Mooli and Wadi Ki Sabzi Recipe (Radish and Wadi Vegetable)
A traditional Punjabi dish that combines the earthy flavor of radish (mooli) with the spicy crunch of crushed wadi (Punjabi masala dumplings). This easy-to-make sabzi makes for a hearty and flavorful meal when paired with roti or rice. Perfect for a quick weekday lunch or dinner, this dish is vegetarian, nutritious, and bursting with aromatic spices.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mooli (Radish), finely chopped | 2 medium-sized |
| Punjabi Wadi (spiced masala dumplings) | 10 pieces |
| Onion, finely chopped | 1 medium-sized |
| Mustard Seeds | 1/2 teaspoon |
| Mustard Oil | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | To taste |
| Salt | To taste |
| Coriander Leaves (Dhania), chopped | 2 sprigs |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~150 kcal |
| Protein | ~3g |
| Carbohydrates | ~28g |
| Fat | ~5g |
| Fiber | ~4g |
| Sodium | ~300mg |
| Potassium | ~400mg |
Instructions:
-
Prepare the Radish and Wadi:
- Begin by finely chopping or grating the radish. Set it aside.
- Take the wadi pieces (Punjabi masala dumplings), crush them slightly, and roast them in a dry pan until they become crispy. Once roasted, set them aside.
-
-
Sauté Spices:
- In the same pan, heat 1 tablespoon of mustard oil over medium heat. Add the mustard seeds and cumin seeds.
- Allow them to splutter, releasing their aromatic flavors.
-
Cook the Radish:
- Add the chopped radish to the pan. Season it with salt and sauté for 3-4 minutes, allowing the radish to soften and release its natural juices.
- Cover the pan and let the radish cook for 5-6 minutes, stirring occasionally to ensure even cooking. The radish should become tender but not mushy.
-
Combine Spices and Wadi:
- Once the radish is almost done, add the roasted crushed wadi to the pan, along with turmeric powder and red chili powder. Stir well to incorporate all the spices, allowing the radish to soak up the flavors for about 3-4 minutes.
- Taste and adjust the seasoning if necessary, adding more salt or chili powder to your preference.
-
Garnish and Serve:
- Turn off the heat and garnish the Mooli and Wadi Ki Sabzi with freshly chopped coriander leaves.
- Serve hot with a side of Panchmel Dal, Phulka (Indian flatbread), and Boondi Raita spiced with black salt for a complete, satisfying meal.
Tips:
- Crushing the Wadi: Crushing the wadi lightly enhances its texture and ensures it mixes well with the radish while adding a crunchy contrast to the soft vegetables.
- Adjust Spices: The amount of red chili powder can be adjusted according to your spice preference. You can also add garam masala for an additional layer of flavor.
- Add Some Lemon Juice: A squeeze of fresh lemon juice just before serving can add a refreshing tang to the dish, balancing the spiciness of the wadi.
Serving Suggestions:
This radish and wadi vegetable dish is best enjoyed with Panchmel Dal and Phulka. It pairs wonderfully with a cooling Boondi Raita, especially if you enjoy a slightly tangy contrast to the spiciness of the sabzi. Perfect for a comforting meal on a busy weekday or a special lunch with family.
Whether you’re craving a traditional Punjabi dish or looking to try something new, this Mooli and Wadi Ki Sabzi offers a delightful combination of flavors and textures that will surely satisfy your taste buds. Enjoy this dish for lunch or dinner and experience the delicious, aromatic blend of spices that make Punjabi cuisine so special!
