One of the very tempting sabzi is this Petha wadi sabzi. Wadi is moong dal wadi which is sun dried balls made of yellow lentils both split or whole ones with green skin on it. It’s usually made from sprouted moong, hence wadi it’s very nutritious with loads of vitamins and minerals in it.
Wadi and yellow pumpkin cook very well together and this sabzi is one of the most delicious sabzi you would have ever made. Adapted recipe from Swethainthekitchen, The combination of spices and the wadi in this sabzi is lip smacking good. A perfect side dish for rotis, phulkas, naan.
2 cups moong dal wadi
1 cup yellow pumpkin
2 onions finely chopped
2 tomatoes finely chopped
1 ½ teaspoon ginger-garlic paste
4 green chilies, slit
1 teaspoon cumin seeds
1 tablespoon red chili powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
1 tablespoon oil
Salt to taste
Fresh coriander leaves for garnish
- In a pan heat oil. Add cumin seeds to hot oil and allow it to crackle.
- Add finely chopped onions and saute until translucent. Add fresh ginger-garlic paste and saute till raw smell is gone.
- Add finely chopped tomatoes and cook until tomatoes turn mushy.
- Add the spice powders along with salt, mix well.
- Add diced pumkin, wadis and mix. Cook for 3 to 5 minutes.
- Add ½ to ¾ cup water, cover and cook until pumpkin is cooked. Keep the sabzi thick.
- Turn off stove and transfer the sabzi to serving bowl.
- Garnish with coriander leaves, serve hot with phulkas, naan or roti.