Petha Wadi Sabzi Recipe

Sundried lentil wadis cooked with pumpkin

Jyothi Rajesh
7 ratings.
Petha Wadi Sabzi Recipe

One of the very tempting sabzi is this Petha wadi sabzi. Wadi is moong dal wadi which is sundried 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 flavours blend very well together and this sabzi is one of the most delicious sabzi you would have ever made. The combination of spices and the wadi in this sabzi makes it lip smacking good. Serve Petha Wadi Sabzi Recipe with Homemade Butter Naan Recipe (Soft Yogurt Bread) and Kashmiri Style Paneer Masala Recipe for dinner.

If you like this recipe, try more recipes like

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  2. Baingan Musallam Recipe (Mughlai Style Eggplant Simmered In Rich Tomato Curry)
  3. Dimer Malai Curry Recipe (Bengali Style Egg Curry In Coconut Milk)
  4. Tangy Tamarind Pumpkin Curry Recipe

Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Prep in

15 M

Cooks in

50 M

Total in

65 M

Makes:

3-4 Servings

Ingredients

  • 2 cups Badi (wadi)
  • 1 cup Pumpkin (Red/Yellow)
  • 2 Onions , finely chopped
  • 2 Tomatoes , finely chopped
  • 1-1/2 teaspoon Ginger garlic paste
  • 4 Green Chillies , slit
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Coriander Powder
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Cooking oil
  • Salt , to taste
  • Coriander leaves (Dhania) , a few, to garnish

Directions for Petha Wadi Sabzi Recipe

  1. To begin making Petha Wadi Sabzi Recipe, in a pan heat oil. Add cumin seeds to hot oil and allow it to crackle.

  2. Add finely chopped onions and saute until translucent. Add fresh ginger-garlic paste and saute till raw smell is gone.

  3. Add finely chopped tomatoes and cook until tomatoes turn mushy.

  4. Add the spice powders along with salt, mix well.

  5. Add diced pumpkin, wadis and mix. Cook for 3 to 5 minutes.

  6. Add 1/2 to 3/4 cup water, cover and cook until pumpkin is cooked. Keep the sabzi thick.

  7. Turn off stove and transfer the sabzi to serving bowl.

  8. Garnish with coriander leaves, serve Petha Wadi Sabzi Recipe with Homemade Butter Naan Recipe (Soft Yogurt Bread) and Kashmiri Style Paneer Masala Recipe for dinner.

Jyothi Rajesh

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Last Modified On Thursday, 04 May 2017 10:08

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