"Moong Wadi" refers to a variation of the traditional Punjabi dish where the wadiyan (dried lentil dumplings or cakes) are made primarily from moong dal (split green gram) instead of urad dal. The process of making Moong Wadi is similar to that of Punjabi Wadi but uses moong dal as the main ingredient.
Here's a basic overview of making Moong Wadi:
Ingredients:
Moong dal (split green gram)
Spices (such as cumin, coriander, red chili powder, etc.)
Salt to taste
Water for soaking
Instructions:
Soak moong dal in water for a few hours until it becomes soft.
Drain the water and grind the soaked moong dal into a coarse paste.
Add spices and salt to the moong dal paste, creating a seasoned mixture.
Form small dumplings or cakes with the seasoned moong dal paste.
Allow the moong dal dumplings to dry in the sun until they become hard and dry. This may take a day or two.
Once the Moong Wadi is ready, it can be stored for an extended period and used in various dishes like curries, dals, or vegetable preparations. The dried moong dal cakes absorb the flavors of the dishes during cooking, adding a distinct taste and texture to the overall preparation.
