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Maharashtrian Papdi and Moong Dal Vadi Sabzi, Vadi Masala

 

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Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with 37 amazing images.

Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style is a unique combination with an amazing flavour. Learn how to make Indian moong dal vadi masala.

To make Maharashtrian papdi and moong dal vadi sabzi, for the masala, heat oil in a broad non-stick kadai, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds and sauté on a medium flame for 2 minutes. Add the red chillies and coconut and sauté on a medium flame for 3 minutes. Cool slightly, and blend it in a mixer till smooth using ¼ cup of water. Keep aside. Heat the oil in a deep non-stick pan, deep fry a few moong dal vadi at a time on a slow flame till they turn golden brown and crisp. Drain on an absorbent paper and keep aside. In the same oil, deep fry a few papdi at a time, on a medium flame till they turn light brown in colour. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the chopped onions, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the tomatoes and ginger-garlic paste, mix well and cook on a medium flame for 5 minutes. While stirring occasionally. Add the prepared masala and kokum, mix well and cook on a slow flame for 5 minutes. While stirring occasionally. Add ½ cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally or till the masala starts leaving oil. Add the fried papdi and moong dal vadi, mix well and cook on a slow flame for 10 minutes, while stirring occasionally. Serve hot, garnished it with coriander leaves.

This papdi vadi vegetable Maharashtrian style is a home-style recipe, but has an exotic feel about it because of the exciting mix of spices in it. This is a traditional recipe from the region of Vidarbha that is best enjoyed with chapatis.

An interesting combination of valor papdi and moong dal vadi is cooked with a tongue-tickling masala that combines a wide assortment of aromatic and flavour-packed seeds and spices. It is interesting to note that the masala paste uses dry coconut (kopra) and not fresh coconut. This gives the Indian moong dal vadi masala a unique flavour.

Tips for Maharashtrian papdi and moong dal vadi sabzi. 1. We would recommend that you make fresh masala to get the authentic flavour and aroma of this sabzi. 2. For the paste, prefer to use Kashmiri red chillies to get the authentic red colour of the sabzi.

Have a go at other traditional delicacies like Bharleli Vaangi and Cauliflower Greens Pitla.

Enjoy Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with step by step photos.

Maharashtrian Papdi and Moong Dal Vadi Sabzi, Vadi Masala recipe - How to make Maharashtrian Papdi and Moong Dal Vadi Sabzi, Vadi Masala

Tags

Maharashtrian BhajiSemi-Dry SabzisTraditional Indian SabzisIndian PartyNon-stick PanFoods to cook in DecemberIndian Winter Sabzis, Foods to cook in January

Preparation Time:    Cooking Time:    Total Time:    Makes 4 servings

Ingredients
Method
For the masala
    For the masala
  1. Heat oil in a broad non-stick kadai, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds and sauté on a medium flame for 2 minutes.
  2. Add the red chillies and coconut and sauté on a medium flame for 3 minutes.
  3. Cool slightly, and blend it in a mixer till smooth using ¼ cup of water. Keep aside.

How to proceed
    How to proceed
  1. To make {span class="bold1"}maharashtrian papdi and moong dal vadi sabzi{/span}, heat the oil in a deep non-stick pan, deep fry a few moong dal vadi at a time on a slow flame till they turn golden brown and crisp. Drain on an absorbent paper and keep aside.
  2. In the same oil, deep fry a few papdi at a time, on a medium flame till they turn light brown in colour. Drain on an absorbent paper and keep aside.
  3. Heat the oil in a non-stick kadai, add the chopped onions, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
  4. Add the tomatoes and ginger-garlic paste, mix well and cook on a medium flame for 5 minutes. While stirring occasionally.
  5. Add the prepared masala and kokum, mix well and cook on a slow flame for 5 minutes. While stirring occasionally.
  6. Add ½ cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally or till the masala starts leaving oil.
  7. Add the fried papdi and moong dal vadi, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
  8. Serve hot, garnished it with coriander leaves.

Maharashtrian Papdi and Moong Dal Vadi Sabzi, Vadi Masala recipe with step by step photos

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  1. If you like Maharashtrian papdi and moong dal vadi sabzi, then also try other Maharashtrian recipes like

What is Maharashtrian papdi and moong dal vadi sabzi made of?
  1. Maharashtrian papdi and moong dal vadi sabzi is made of 1 cup chopped valor papdi, 3/4 cup moong dal vadi, 2 tbsp oil, 1/2 cup chopped onions, 1/2 cup chopped tomatoes, 1 tsp ginger-garlic (adrak-lehsun) paste, 4 kokum, salt to taste, 
    oil for deep-frying and a masala paste.

How to make moong dal vadi

    For the masala
    1. For the masala, heat 1 tsp oil in a broad non-stick kadai.
    2. Add 1/4 tsp fenugreek (methi) seeds.
    3. Add 1/4 tsp coriander (dhania) seeds.
    4. Add 1 tsp cumin seeds (jeera).
    5. Add 6 black peppercorns (kalimirch).
    6. Add 4 cloves (laung / lavang).
    7. Add 1 stick of cinnamon (dalchini).
    8. Add 3 cardamoms.
    9. Add 1/2 tsp poppy seeds (khus-khus).
    10. Add 1/2 tsp sesame seeds (til).
    11. Sauté on a medium flame for 2 minutes.
    12. Add 4 whole dry kashmiri red chillies , broken into pieces.
    13. Add 1/2 cup grated dry coconut (kopra).
    14. Sauté on a medium flame for 3 minutes.
    15. Cool slightly, and blend it in a mixer till smooth using ¼ cup of water. Keep the masala aside.
       

    How to fry moong dal vadi
    1. To fry moong dal vadi, heat oil for deep-frying in a deep non-stick pan.
    2. Add a few moong dal vadi at a time. 
    3. Deep fry the vadis on a slow flame till they turn golden brown and crisp. Drain on an absorbent paper and keep aside.
       

    How to make Maharashtrian papdi and moong dal vadi sabzi
    1. To make Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style, in the same oil, deep fry a few papdi at a time, on a medium flame till they turn light brown in colour. Drain on an absorbent paper and keep aside.
    2. Heat 2 tbsp oil in a broad non-stick pan.
    3. Add 1/2 cup chopped onions.
    4. Mix well and cook on a medium flame for 3 minutes, while stirring continuously.
    5. Add 1/2 cup chopped tomatoes.
    6. Add 1 tsp ginger-garlic (adrak-lehsun) paste.
    7. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
    8. Add the prepared masala. 
    9. Add 4 kokum. This adds a slight tang to the Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style.
    10. Mix well and cook on a slow flame for 5 minutes, while stirring occasionally.
    11. Add ½ cup of water.
    12. Mix well and cook on a medium flame for 10 minutes, while stirring occasionally or till the masala starts leaving oil.
    13. Add the fried papdi.
    14. Add fried moong dal vadi.
    15. Mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
    16. Garnish it with 1 tsp freshly chopped coriander (dhania).
    17. Serve Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style hot.

    Tips for Maharashtrian papdi and moong dal vadi sabzi
    1. We would recommend that you make fresh masala to get the authentic flavour and aroma of this sabzi. 
    2. For the paste, prefer to use Kashmiri red chillies to get the authentic red colour of the sabzi. 
    Nutrient values per serving
    Energy246 cal
    Protein0.8 g
    Carbohydrates3.7 g
    Fiber0.9 g
    Fat25.3 g
    Cholesterol0 mg
    Vitamin A259.9 mcg
    Vitamin B10 mg
    Vitamin B20 mg
    Vitamin B30.3 mg
    Vitamin C7.6 mg
    Folic Acid8.2 mcg
    Calcium44.5 mg
    Iron0.7 mg
    Magnesium5.7 mg
    Phosphorus26.7 mg
    Sodium3.2 mg
    Potassium50.6 mg
    Zinc0.1 mg
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    Reviews

    Maharashtrian Papdi and Moong Dal Vadi Subzi
     on 11 Mar 17 04:55 PM
    5

    It is a wonderful and flavourful dry sabzi.. enjoyed it and the masala is just tasty...