How To Make Potato Urad Dal Wadiya Recipe – A spicy curry made with potato, masala urad dal wadi cooked in an onion and tomato-based gravy. It is a famous Punjabi dish, a little spicy and delicious in taste.
About Potato urad dal wadiya curry
Urad dal wadiya are made by grinding urad dal with some spices and make a dough of it. Then the dough is divided into very small portions and sun-dried for few days till they become completely dry. These are made during the summer season when the sunshine is good. They can be stored in an airtight container for months for later use.
This urad dal and potato curry is a famous dish during summers and a favourite dish of Punjabis due to its spiciness.
They are spicy in taste as the name suggest. To make curry first, we break them into small pieces, shallow fry or saute, and then add to any rice or vegetable dishes, dals and soups for flavour, texture and aroma. Cook until soft.
Ingredients used in the making of potato urad dal wadiya curry
Masala urad dal wadi – I have used readymade urad dal wadi for this recipe but this wadiya can be easily prepared at home but it needs to be dried in the sunlight for few days. When I was a kid I saw my mother used to make this urad dal wadi or moong dal wadi at home.
Potato– it is a common food item that always available in every household. It helps in making the gravy thick. we can also add green peas or Hara Chana(popularly known as Choliya or Green Chickpeas is a winter speciality of Northern India) in addition to potato. It tastes delicious and increases the nutrient value of the dish.
Onion – I have used finely chopped onion that gives a chunkiness to the gravy. you can also make a paste and then add.
Tomato– provides a tangy flavour and nice reddish colour to the gravy.
Ginger garlic paste, salt, turmeric powder, for giving colour and spicy touch to the gravy. They also help in improving digestion.
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This urad dal and potato curry is an easy dish to prepare at home without any fancy ingredients. As the name suggests masala wadi we don’t need to add a lot of spices in it just need the basic one only. Other curry recipes you like to try
Easy and Delicious Kadhai Paneer, Bharwa Masala Bhindi, Bharwa Karela, Dry Masala Tinda Veg
Should we need to fry dal wadi before adding to the gravy?
No, it is not necessary. Some people like to fry them first and then add them to the curry. The frying step makes wadi a little more crispy, enhances its flavour a little bit but it is not necessary. It tastes perfect even without frying and also lower in calories.
Health benefits of eating urad dal
- Urad dal is rich in protein and vitamins B essential for improving metabolism.
- Being diuretic in nature good for maintaining healthy kidney functioning. An adequate intake of urad dal helps flush out toxins, uric acid, excess fat, calcium and prevents kidney stones.
- A good source of potassium that helps to boost blood circulation and the high fibre content keep the cholesterol levels under check.
- Magnesium present in urad dal helps in smooth functioning and strengthening of the nervous system.
Video of potato urad dal wadiya
Step by step preparation of potato urad dal wadiya spicy curry
1. Firstly, break down urad dal wadi into smaller pieces and keep it aside. Wash, peel and chop potatoes in long slices. Keep them aside. Peel and finely chop the onion. Make a paste of ginger, garlic and green chilli. Make a puree of tomatoes and keep them aside.
2. Now, in a pressure cooker, add oil, cumin seeds wait for them to crackle.
3. Then add chopped onion and sauté it for 1-2 minutes. Add ginger garlic and green chilli paste. Saute them till their raw smell gone. Now add tomato puree. Cover it and cook it till starts leaving oil. After that, add salt, turmeric powder and dal wadi. Sauté them for 1-2 minutes.
4. Finally, add potatoes and water. Mix and cover the lid and pressure cook it up to three whistles. Once the pressure is released open the lid and check the consistency. If it is thick add little hot water and cook it till one boil comes. Switch off the flame.
5. Transfer to a serving bowl garnish with green coriander leaves and serve warm with chapati or rice. Enjoy!
Serving suggestions
It is best served with plain chapatti or jeera rice with a glass of mint lassi. It can also be added to a menu list for parties or get to gathers.
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- Methi cauliflower stuffed paratha |healthy paratha recipe
- Besan chilla stuffed with paneer and veggies
Tips and tricks
- I kept the urad dal wadi chunks a little big but if you want you can make them smaller.
- I recommend using mustard oil for tadka it gives a unique flavour to the dish.
How To Make Potato Urad Dal Wadiya Recipe
Ingredients
- 100 gm Urad dal wadi
- 4 small sized potato
- 1 medium sized onion
- 2 medium sized tomato
- ½ tsp cumin seeds
- 4-5 gralic cloves
- ½ inch ginger piece
- 1 green chilli
- ½ tsp salt
- ½ tsp turmeric
- 3 tbsp mustard oil
Instructions
- Firstly, break down urad dal wadi into smaller pieces and keep it aside.
- Wash, peel and chop potatoes in long slices. Keep them aside.
- Peel and finely chop the onion. Make a paste of ginger, garlic and green chilli. Make a puree of tomatoes and keep them aside.
- Now, in a pressure cooker, add oil, cumin seeds wait for them to crackle.
- Then add chopped onion and sauté it for 1-2 minutes. Add ginger garlic and green chilli paste. Saute them till their raw smell gone.
- Now add tomato puree. Cover it and cook it till starts leaving oil.
- After that, add salt, turmeric powder and dal wadi. Sauté them for 1-2 minutes.
- Finally, add potatoes and water. Mix and cover the lid and pressure cook it up to three whistles.
- Once the pressure is released open the lid and check the consistency. If it is thick add little hot water and cook it till one boil comes. Switch off the flame.
- Transfer to a serving bowl garnish with green coriander leaves and serve warm with chapati or rice. Enjoy!
Notes
Try this spicy potato urad dal wadiya recipe, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
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