Punjabi
Aloo Vadiyan
- Duration: 30 minutes
- Serves: 4 people
-
Spice Level: Medium
Authenticity Slice
Dried urad dal vadiyan are as hard as concrete. It is best to use a strong rolling pin to break the vadiyan into small pieces. Also, frying the vadiyan in desi ghee is a great way to ensure the right flavour and taste.
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Trivia Tadka
Believed to have originated in India, urad dal is the hardest among all the lentils eaten in the country. So much so that in medieval times, the dal was used in construction work as a 'concretising agent' to make crucibles. Today, Punjab produces the bulk of it, with most households in the state boasting of their own secret mix to make Vadiyan. Aloo Vadiyan is a favourite dish prepared with the typical vadiyan, easily available in the markets today.
Ingredients
- Vadiyan (150 gm)
- Potato, washed, peeled, and diced into medium-sized, chunky pieces (3 medium-sized or 200gm)
- Cumin seeds (Jeera) (1 tsp)
- Onion, finely chopped (2)
- Ginger-garlic paste (1 tsp)
- MTR Dhaniya Coriander Powder (1 tsp)
- MTR Haldi Turmeric Powder (½ tsp)
- MTR Garam Masala (1 tsp)
- Tomato, chopped (2)
- Curd (Dahi) (2 tbsp)
- MTR Lal Mirch Chilli Powder (½ tsp)
- Salt (to taste)
- Ghee (for cooking) (2 tbsp)
- Water (2 cups)
- Green chillies (Hari mirch) (for garnishing)
- Coriander (Dhaniya) leaves, chopped (for garnishing)
Method
- Use a rolling pin to break the vadiyan into smaller pieces. This allows the masalas to seep in.
- On high flame, heat ghee in a pan and add the vadiyan pieces. Sauté till they change colour.
- Remove the vadiyan from the pan and set aside on kitchen paper to drain the excess ghee.
- In the same pan, add some more ghee and then add the jeera. When the jeera begins to sputter and give off an aroma, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
- Add MTR Dhaniya/Coriander Powder, MTR Haldi/Turmeric Powder, and MTR Garam Masala.
- Fry, stirring till the tomatoes turn soft and the ghee separates from the mixture.
- Add the dahi, 1 tablespoon at a time, stirring well to ensure that it does not curdle.
- Add the potatoes and mix well.
- Add the vadiyan. Pour 2 cups of water and bring the concoction to a boil.
- Season it with salt and red chilli powder.
- Lower the flame, cover and cook for 15 minutes. Check to see if the potatoes are cooked through and the vadiyan have softened. Cook for another 5-10 minutes, if required.
- Once the dish is cooked, mash a few cooked potatoes in the curry to thicken the gravy further.
- Remove from the flame and let it rest for about 10 minutes.
- Garnish with hari mirch and chopped coriander. Serve hot with phulkas and dahi.
