MOONG & MASOOR DAL KI VADI

MOONG & MASOOR DAL KI VADI

2021-04-22T11:48:01+00:00

Hi all🙋🏻‍♀️,

 
This is very very very and extremely nostalgic for me. I used to make these with my chachees and mausees (aunts) so much in my early age of 20. My husband love vadi ki sabji so much that I had to make these.
I can say that making these was so enjoyable even today as it was in my earlier days🥰.
My aunts used cloth to place and dry these vadis in sunlight. But I have used steel thali and cling film. Cling film is very convenient to use as you can pluck out these very easily after drying.
Below is the recipe for moong dal ki vadi which will give you around 450 gms of total vadi.
For masoor dal vadi, same process is there… only ingredients and grinding method is changed a bit which is mentioned below this recipe.
FOR MOONG DAL VADI:

INGREDIENTS:
I have used measuring cup to measure dal or pulses.
1+1/2 cup dhuli moong dal or green gram
  • In Hindi, the word ‘Sabut’ is used for lentils which are whole.
  • The word ‘Dal’ is used for split lentils.
  • The word ‘Dhuli’ is used for split and husked/skinned lentils.
10 green chillies
1/2 cup kasuri methi or dried fenugreek leaves
4 tbsp adrak or ginger paste
2+1/2 tsp salt
 
METHOD:
Firstly wash the pulse thoroughly under running water. Soak with plenty of water about 1.5” above pulses’ bed. Soak it for 8-9 hrs. I soaked around 8 pm and left it overnight. As much you soak, vadis will be lighter.
After pulses got fully soaked don’t strain off the water. Use your palm and strain water as much as you can and grind pulses into fine paste. Use the same water in which pulses were soaked. Try to use spice grinder. Add ginger and green chillies(try to keep green chillies coarse) too in any of the batch you are grinding.
When you are done with all the grinding, add salt and kasturi methi. Mix all well and give a good mix with your hand to make the batter airy.. about 4-5 minutes.

Now take plain thali, invert it and spread n seal with cling film or spread cling film on balcony floor.

Using fingers place vadi as shown in pic. Try to do this process in shade or before sunlight comes to your balcony to prevent yourself from tan. In the evening when sun goes off, place all inside your house as it is. Next day keep again all in sunlight.

 Now question when to pluck them out?? Just pick one vadi.. if it comes out clean without leaving any trace on cling film, time to invert all. If any is not getting inverted properly, leave all for the next day too in sun. By the end of the day, you’ll be able to pull all.
Vadi needs extreme sunlight for 3-4 days.
After pulling all, do give them sunlight for 4-5 days. When you feel them very lighter on your palm, they are done. Store all in airtight container. Best if kept in fridge.
You can make aloo-vadi, aloo-vadi-baingan, poshta-vodi, etc.
Try this.. it’s not rocket science!!!!
 
FOR MASOOR DAL VADI:
 
INGREDIENTS:
 
1+1/2 cup dhuli masoor dal or 
10 green chillies
4 tbsp adrak or ginger paste
2 tsp hing or asafoetida powder
2+1/2 tsp salt
 
METHOD:
Just grind all into fine paste and follow the process mentioned above from drying to storing.
 
KEEP COOKING👍🏻

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