Moong Dal Bhap Badi Recipe By The Spicy Trail | Punjabi Wadiyan Recipe | Steamed Vadiyan Recipe | Variyan Recipe
In our culinary expedition today, we bring you an aromatic treasure from the heart of Punjabi cuisine: Moong Dal Bhap Badi Recipe. Delightfully crafted by The Spicy Trail, this recipe embodies the rich heritage and exquisite flavors of Punjabi Wadiyan. Brace yourself for a journey through the fragrant realm of spices and lentils, as we unveil the art of creating these savory delights.
What is this Bhap Badi?
Moong Dal Bhap Badi, also known as Steamed Vadiyan or Variyan, stands as a testament to Punjab’s culinary prowess. These delectable bites are meticulously crafted using moong dal (split green gram), a variety of aromatic spices, and a traditional steaming technique. Originating from the heartland of Punjab, this dish holds a cherished place in Punjabi households, celebrated for its irresistible taste and nutritional benefits. Packed with protein from moong dal and infused with a medley of spices, it not only tantalizes the taste buds but also offers a wholesome culinary experience.
The Recipe!
Now, with enthusiasm brewing and flavorsome anticipation in the air, we step closer to unraveling the secrets behind crafting these divine Punjabi Wadiyan. Before diving into the culinary adventure, gather your ingredients and let the aroma of tradition and spices guide you. Get ready to embark on this delightful cooking journey with us!
Moong Dal Bhap Badi Recipe By The Spicy Trail | Punjabi Wadiyan Recipe | Steamed Vadiyan Recipe | Variyan Recipe
Course: MainCuisine: Indian, PakistaniDifficulty: Medium6
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
- For Wadiyan Batter
Moong Dal – 250 gm (Pre-soaked overnight)
Chopped Onions – 4 tbsp
Minced Green Chilies – 2 tbsp
Qasoori Methi (Fenugreek Leaves) – 1 tbsp
Red Chili Powder – 3/4 tbsp
Salt – 3/4 tbsp
Turmeric Powder – 1 tsp
Garam Masala Powder – 1 tsp
Fresh Coriander Leaves – 1/2 Cup
- For Gravy
Cooking Oil – 1/2 Cup
Cumin Seeds – 1 tsp
Onion Paste – 1.5 Cups
Red Chili Powder – 3/4 tbsp
Garam Masala – 1 tsp
Salt – 3/4 tbsp
Turmeric Powder – 1 tsp
Ginger Garlic Paste – 1 tbsp
Yogurt – 1 Cup
Whole Green Chilies – 3 Medium sized
Water – 500 ml
Fresh Coriander Leaves – 1/4 Cup
Directions
- Presoak 250 grams of Moong Dal overnight. Drain and finely grind or chop it using an electric chopper, blender, or by manual means.
- Transfer the ground dal to a large bowl. Add Chopped Onions (4 tbsp), Minced Green Chilies (2 tbsp), Qasoori Methi (1 tbsp), Red Chili Powder (3/4 tbsp), Salt (3/4 tbsp), Turmeric Powder (1 tsp), Garam Masala Powder (1 tsp), and Fresh Coriander Leaves (1/2 cup) to the dal. Mix thoroughly until a homogeneous mixture forms.
- Boil water in a pan. Once boiling, place a perforated plate on top and grease it with oil. Take small portions of the prepared mixture and place them evenly spaced on the plate. Cover and steam for approximately 10 minutes. Remove from heat once done. Instead of using a perforated plate, you may opt for a steamer or create a makeshift setup by mounting a muslin cloth securely over a pan filled with water.
- Heat 1/2 cup of oil in a pan. Add 1 teaspoon of cumin seeds and allow them to crackle. Add Onion Paste (1.5 cups), Red Chili Powder (3/4 tbsp), Garam Masala (1 tsp), Salt (3/4 tbsp), Turmeric Powder (1 tsp), Ginger Garlic Paste (1 tbsp), Yogurt (1 cup), and Whole Green Chilies (3 medium-sized). Mix well and cook until the oil starts separating from the gravy.
- Add 500 ml of water to the gravy and bring it to a boil. Carefully add the prepared Wadiyan to the boiling gravy, ensuring they are fully submerged. Cover and cook on low flame for 2-3 minutes.
- Turn off the flame, add Fresh Coriander Leaves (1/4 cup), mix gently, cover, and let it sit for another 5 minutes without heat.
Notes
- Please be aware that the provided calorie information is estimated and may not be entirely accurate, as it can vary based on factors like ingredient brands and portion sizes. We are not responsible for any dietary decisions made based on this information, and we recommend consulting with a nutritionist or using a nutritional calculator for precise calorie counts tailored to your specific ingredients and quantities.
Serving the Dish
Your aromatic Moong Dal Bhap Badi is now ready to grace your table with its tantalizing flavors. Serve it hot alongside freshly made rotis or steamed rice for a truly authentic Punjabi dining experience. The combination of the tender, steamed Wadiyan immersed in the rich, spiced gravy creates a delightful harmony of flavors that promises to captivate your taste buds.
Storage and Shelf Life
To extend the pleasure of this culinary masterpiece, store any leftovers in an airtight container in the refrigerator. When stored properly, Moong Dal Bhap Badi can be enjoyed for up to 3-4 days, ensuring you savor its deliciousness over multiple meals. Additionally, for longer preservation, these savory delights can be frozen. Simply place them in a freezer-friendly container, ensuring they’re adequately sealed, and they’ll keep well for up to 1-2 months.
Useful Tips
Here are some useful tips for perfect moong dal wadiyan:
- Finely Grinding Lentils: When grinding or blending the lentils, aim for a fine texture without adding excess water. If necessary, add a minimal amount of water to facilitate blending, but it’s best to avoid it if possible. A thicker consistency ensures the Wadiyan hold their shape better during steaming.
- Allow Wadiyan to Cool: After steaming the Wadiyan, let them cool down before introducing them to the prepared gravy. Allowing them to cool helps maintain their structure, preventing them from becoming too soft or losing their texture when added to the hot gravy.
- Customize Spice Levels: Adjust the spice levels in the dish to suit your taste preferences. If you prefer a milder flavor, reduce the quantity of green chilies or chili powder. Conversely, if you crave an extra kick, feel free to increase these spices incrementally.
- Enhancing Flavor: Allow the Wadiyan to sit in the gravy for a while before serving; this helps them soak up more flavors.
- Adjust Spice Levels: Tailor the spiciness to your preference by altering the quantity of green chilies or chili powder.
- Steaming Variations: Experiment with different steaming methods like using a traditional steamer or employing a muslin cloth atop a pan for varied textures.
Delve deeper into our culinary repertoire by exploring a diverse range of recipes that celebrate the rich tapestry of flavors from various cuisines. Discover a myriad of dishes, from appetizers to desserts, offering a symphony of tastes to elevate your dining experiences.
