Kashmiri Wadi (Badi) Curry

Last Updated on December 14, 2020 by Chef Mireille

I love wadi after I discovered them last year. These are sun dried lentils available in Indian markets. There are usually three varieties –  Moong Wadi (made from mung beans), Chana Wadi (made from chickpeas) and Punjabi Wadi ( a spiced version made from mung beans or white lentils, urad dal). The Punjabi wadi is the most flavorful and my favorite. Since I signed up to do all four weeks of CC (Cookbook Cooking), I was browsing through one of my cookbooks and found a recipe utilizing wadi. Now you know I had to try it.

Julie Sahni’s Classic Indian Vegetarian & Grain Cooking also included the recipe for making the badian at home. Although usually sun dried, the book also includes the methodology for doing it in the oven which still involves a 2-3 day process. But why go through all that trouble when the Indian supermarket has all the varieties of badian available for purchase?

Kashmiri Wadi Curry

Prep Time: 10 minutes

Cook Time: 1 hr. 15 minutes (includes 15 minutes resting time)

Serves 4

Ingredients:

• 1 cup Punjabi wadi
• 4 tablespoons mustard oil
• 1 cup thinly sliced onion
• 1 1/2 tablespoons grated ginger
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup finely chopped fenugreek leaves (methi)
• 2 chopped tomatoes
• 1 potato, peeled and cut into thick slices
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon salt
• 6 curry leaves

Break up wadi into small pieces. Heat mustard oil in a large skillet or wok. Add wadi and fry until they are browned, about 2 minutes. Remove with a slotted spoon and set aside.

In the same skillet, add onion and ginger. Fry on low heat for about 10 minutes, until golden. Add cumin, coriander, turmeric and cayenne. Mix to combine. Add fenugreek and tomatoes. Mix well and cook for about 10 minutes, until tomatoes are very soft and mushy.

Add wadi, potatoes and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 30 minutes. At this point, most of the water will have evaporated.

Add remaining water and cilantro. Stir to combine. Let it rest for 15 minutes.

Add salt and curry leaves. Stir to combine. Leave for 5 minutes for the curry leaves to infuse.

Reheat for 5 minutes.

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Kashmiri Badi (Wadi) Curry

Prep Time10 minutes mins

Cook Time1 hour hr 15 minutes mins

Ingredients

• 1 cup Punjabi wadi
• 4 tablespoons mustard oil
• 1 cup thinly sliced onion
• 1 1/2 tablespoons grated ginger
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup finely chopped fenugreek leaves methi
• 2 chopped tomatoes
• 1 potato peeled and cut into thick slices
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon salt
• 6 curry leaves

Instructions

• Break up wadi into small pieces. Heat mustard oil in a large skillet or wok. Add wadi and fry until they are browned, about 2 minutes. Remove with a slotted spoon and set aside.
• In the same skillet, add onion and ginger. Fry on low heat for about 10 minutes, until golden. Add cumin, coriander, turmeric and cayenne. Mix to combine. Add fenugreek and tomatoes. Mix well and cook for about 10 minutes, until tomatoes are very soft and mushy.
• Add wadi, potatoes and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 30 minutes. At this point, most of the water will have evaporated.
• Add remaining water and cilantro. Stir to combine. Let it rest for 15 minutes.
• Add salt and curry leaves. Stir to combine. Leave for 5 minutes for the curry leaves to infuse. Reheat for 5 minutes.

Notes

includes 15 minutes of resting time

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Although it’s more traditional to eat with paratha or rice, I served it with some quinoa.

Sometimes, it’s difficult to introduce new foods to kids…sometimes all it takes is putting something pretty on the plate to get them to try it…like these watermelon radish slices.

..linking to Cookbook Cooking Challenge