Mooli And Wadi Ki Sabzi Recipe
Mooli Wadi Ki Sabzi is an authentic Punjabi recipe that is common in most households. Cooked in mustard oil and flavoured with everyday spices this dish makes a great side and can be packed into your lunch boxes.
Mooli Wadi Ki Sabzi is an authentic Punjabi recipe that is common in most households. The pungent radish blends so well giving a unique taste to the curry.
Wadis are basically Punjabi dried lentil dumplings. These wadis are healthy and full of protien and can be easily be made at home.
Serve Mooli And Wadi Ki Sabzi along with Panchmel dal, Phulka and Boondi Raita Recipe Spiced With Black Salt for weekday lunch or dinner.
If you like this recipe, you can also try other Wadi sabzi such as
15 M
15 M
30 M
4 people Servings
Ingredients
- 2 Mooli/ Mullangi (Radish) , finely chopped
- 10 Badi (wadi) , punjabi masala one
- 1 Onion , finely chopped
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 tablespoon Mustard oil
- 1/4 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- Red Chilli powder , to taste
- Salt , to taste
- 2 sprig Coriander (Dhania) Leaves , chopped to garnish
How to make Mooli And Wadi Ki Sabzi Recipe
To begin making the Mooli And Wadi Ki Sabzi, firstly finely chop or grate the radish.
Crush the wadis and roast them till they are crisp and keep them aside.
To the same pan add mustard and cumin seeds. Let them splutter.
Next, add radish, salt and saute for about 3-0 seconds. Cover the lid and keep stirring in between.
When almost done, add fried crushed wadi, turmeric and red chilli powder. Saute for 3 to 4 minutes so that radish takes in all the spices.
Switch off, garnish Mooli And Wadi Ki Sabz with coriander leaves and serve hot.
Serve Mooli And Wadi Ki Sabzi along with Panchmel dal, Phulka and Boondi Raita Recipe Spiced With Black Salt for weekday lunch or dinner.
