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Indian recipes and culinary adventures

Vadi Magic: Grandma’s Sprouted Moong Dal Delight!

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Chef Curry Do’pyaza

Vadi Magic: Grandma’s Sprouted Moong Dal Delight!

Namaste, mere pyaare doston! Sat Sri Akal! Kem chho? Chef Curry Do’pyaza here, back with another recipe straight from my heart (and my grandma’s secret cookbook!).

Today, we’re diving into the world of Sprouted Moong Vadi, a dish that’s as comforting as a warm hug on a chilly winter evening. This isn’t just food; it’s a memory, a tradition, a taste of home.

You’ll often find this dish gracing tables during festive occasions like Diwali, Holi, or even just a simple family get-together. In some communities, especially in Rajasthan and Gujarat, it’s a staple during the cooler months, believed to provide warmth and nourishment. It’s also a popular dish during the monsoon season when fresh green moong sprouts are readily available.

A Little Trip Down Memory Lane:

Sprouted Moong Vadi isn’t some fancy, new-age creation. It’s been around for generations! The concept of using sprouted lentils and beans is rooted in ancient Indian dietary practices. Sprouting increases the nutritional value and makes the lentils easier to digest. Our ancestors were clever, weren’t they? They knew how to make delicious food that was also good for the body!

Let’s Get Cooking!

Preparation Time: 20 minutes (plus overnight soaking)
Cooking Time: 30 minutes

Ingredients – The Stars of Our Show:

  • 1 cup Moong Dal (Split Green Gram), sprouted overnight
  • 1 medium Pyaaz (Onion), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 2-3 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Lal Mirch Powder (Red Chilli Powder)
  • 1 tsp Dhaniya Powder (Coriander Powder)
  • 1/2 tsp Garam Masala
  • 2 tbsp Tel (Cooking Oil) – I prefer mustard oil for its pungent flavor, but any oil will do.
  • Salt to taste
  • Fresh Hara Dhaniya (Coriander Leaves), chopped for garnish

Step-by-Step: A Culinary Adventure!

  1. The Grind: Take your sprouted moong dal and grind it into a coarse paste. Don’t add too much water; we want a thick consistency. A food processor or grinder works perfectly.
  2. Mix it Up: In a bowl, combine the ground moong dal paste with chopped onion, grated ginger, green chillies, turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Mix everything well until it forms a cohesive mixture.
  3. Shape the Vadi: Now, take a small portion of the mixture and shape it into small, flat discs (vadis). You can make them any size you like!
  4. The Tadka Magic: Heat oil in a kadhai (wok) or a frying pan over medium heat. Once the oil is hot, gently place the vadis in the oil.
  5. Golden Brown Goodness: Fry the vadis until they are golden brown and crispy on both sides. Be patient and don’t overcrowd the pan.
  6. Serve with Love: Remove the vadis from the oil and place them on a paper towel to drain excess oil. Garnish with fresh coriander leaves and serve hot!

Chef Curry’s Secret Tips:

  • Sprouting is Key: Don’t skip the sprouting process! It makes the moong dal easier to digest and enhances the flavor.
  • Spice it Right: Adjust the amount of green chillies and red chilli powder to your liking. Remember, you can always add more, but you can’t take it away!
  • Crispy is King: For extra crispy vadis, fry them on medium-low heat. This allows them to cook through and become perfectly golden brown.

Cooking Methods: Your Way, Every Day!

  • Gas Stove: The classic method! A kadhai or frying pan works perfectly.
  • Induction Stove: Same as the gas stove, just adjust the heat settings accordingly.
  • Pressure Cooker: You can steam the vadis in a pressure cooker for a healthier option. Just place them on a greased plate and steam for 5-7 minutes.
  • Oven: Bake the vadis at 350°F (175°C) for 15-20 minutes, flipping halfway through.
  • Air Fryer: Air frying is a great way to make crispy vadis with less oil. Cook at 375°F (190°C) for 10-12 minutes, flipping halfway through.
  • Slow Cooker/Crockpot: Not recommended for this recipe.
  • Microwave: Not recommended for this recipe.

Nutritional Powerhouse:

Sprouted moong dal is packed with protein, fiber, vitamins, and minerals. It’s a great source of energy and helps in digestion. This dish is not only delicious but also incredibly good for you!

Serving Suggestions: A Feast for the Senses!

  • Serve Sprouted Moong Vadi as a snack with green chutney or tomato ketchup.
  • Enjoy it as a side dish with roti or rice and dal.
  • Crumble it over salads for a crunchy and flavorful topping.
  • Use it as a filling for sandwiches or wraps.

Your Turn to Shine!

Now it’s your turn to try this delightful recipe at home. I promise, it’s easier than you think! Gather your ingredients, put on some good music, and get cooking. Share your creations with your friends and family. Let’s spread the joy of homemade food!

Happy Cooking, mere doston! Until next time, keep experimenting and keep loving food!

Chef Curry Do’pyaza signing off!