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Mukund Vadi
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Brief Description
Rajasthani Traditional Dish
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Main Ingredient
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Category: Main Dish
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Cuisine: Indian
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: shivanee28
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Posted On: Apr 20, 2020
Number of Servings:
Ingredients:
- 1 cups - Urad Dal Soaked
- 1/2 teaspoons - Cumin Seeds
- 1/2 teaspoons - Fennel Seeds
- 1/4 teaspoons - Black Pepper
- - Salt To Taste
- 1/4 teaspoons - Chili Powder
- - Water As Required
- 1 tablespoons - Oil
- 1/4 teaspoons - Mustard Seeds
- 1/4 teaspoons - Cumin Seeds
- 2 pieces - Clove
- 1 sticks - Cinnamon
- 1 pieces - Big Cardamom
- 1 pieces - Star Anise
- 1 cups - Curd Heated
- - Salt To Taste
- 1/2 teaspoons - Turmeric Powder
- 1/2 teaspoons - Chili Powder
- 3/4 teaspoons - Coriander Cumin Seeds Powder
- 1 tablespoons - Oil
- 1 pieces - Dry Red Chili
- 1 leaves - Bayleaf
- 1/4 teaspoons - Mustard Seeds
- 1/4 teaspoons - Fennel Seeds
- 1/4 teaspoons - Chili Powder
Directions:
Boil water in a pan.
Now in a mixture jar, take the dal by removing all the water and crush it.
Now whip the dal a bit and add cumin seeds, fennel seeds, pepper, salt and chili powder and mix together.
Now take this mixture in a cloth and make a potli.
Add this potli into the water and cook for 20 to 25 minutes until it rises to top.
Now take it into the plate until cooled. Make pieces of the vadi.
For Sabzi
Heat oil in a pan and add mustard seeds, cumin seeds, clove, big cardamom and star anise.
Now add whipped curd, salt, chili powder, turmeric and coriander cumin powder.
Now add the vadis and cook for 3 to 4 minutes.
For tempering
Heat oil in a tempering pan. Add dry red chili, bayleaf, fennel seeds, mustard seeds and chili powder.
Add tempering to the sabzi and serve hot.
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