Mooli And Wadi Ki Sabzi Recipe – A Flavorful Punjabi Delight
Mooli Wadi Ki Sabzi is a traditional and savory dish from the heart of Punjab, showcasing the unique flavor of radish combined with the crispy and spiced wadi. This delightful vegetarian curry is a staple in Punjabi households and is sure to bring a comforting taste to your lunch or dinner. The pungency of radish balances perfectly with the robust flavors of mustard oil, spices, and the deep crunch of the wadi, creating a one-of-a-kind dish that pairs wonderfully with Phulka, Panchmel dal, and Boondi Raita.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mooli (Radish), finely chopped | 2 Mooli/Mullangi |
| Badi (Wadi), crushed and roasted | 10 Badi (Wadi) |
| Onion, finely chopped | 1 Onion |
| Mustard seeds (Rai/Kadugu) | 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 |
| Fresh coriander (Dhania) leaves | 2 sprigs, chopped (for garnish) |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
Instructions:
-
Prepare the Radish and Wadi:
- Begin by finely chopping or grating the radish (Mooli). This helps to ensure the radish cooks quickly and absorbs the flavors well.
- Crush the wadi pieces gently and roast them in a pan until they become crisp. Once done, set them aside for later use.
-
-
Cook the Spices:
- Heat a pan and add mustard oil to it. Let the oil heat up slightly.
- Add the mustard seeds (Rai) and cumin seeds (Jeera). Allow them to splutter and release their aromas into the oil.
-
Saute the Radish:
- Once the seeds have spluttered, add the chopped radish and season with salt. Stir well, allowing the radish to mix with the oil and spices.
- Saute for about 3-4 minutes, letting the radish soften slightly. Keep stirring occasionally and cover the pan for a few minutes to help it cook evenly.
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Add the Wadi and Spices:
- Once the radish is tender, add the crushed and roasted wadi pieces to the pan. Sprinkle in the turmeric powder (Haldi) and red chili powder. Stir everything well, ensuring the radish and wadi are evenly coated with the spices.
- Continue to saute the mixture for another 3-4 minutes. This allows the radish to absorb the spices, and the wadi to blend in with the flavors.
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Final Touch:
- Once the dish is cooked, turn off the heat and garnish with freshly chopped coriander (Dhania) leaves for a burst of freshness and color.
Serving Suggestions:
Mooli And Wadi Ki Sabzi is a perfect accompaniment to Panchmel Dal, soft Phulka, and Boondi Raita. The slight pungency of the radish, combined with the crispy wadi and flavorful spices, makes this dish a heartwarming addition to your weekday meals. Enjoy this hearty and nutritious curry with your loved ones!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 220 mg |
| Cholesterol | 0 mg |
Tips:
- If you prefer a milder taste, you can reduce the amount of red chili powder.
- For extra flavor, try adding a pinch of garam masala towards the end of cooking.
- If the radish is too pungent, you can soak it in water for a few minutes before cooking to reduce the bitterness.
This delicious Mooli And Wadi Ki Sabzi is a perfect representation of Punjabi home-cooking, where simplicity meets flavor in the best possible way.
