Urad Dal Petha Wadi Curry

Rasodhara Style Urad Dal Petha Wadi Curry (North Indian Recipe)

This recipe serves 4 people and pairs well with steamed rice, jeera rice, chapati, or bajra roti.

Ingredients

For the Wadi

• 150 g Urad Dal Petha Wadi

• 2 tbsp mustard oil or ghee

For the Gravy

• 2 tbsp mustard oil

• 1 tsp cumin seeds

• 1 pinch asafoetida (hing)

• 2 medium onions, finely chopped

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• 3 medium tomatoes, pureed

• ½ tsp turmeric powder

• 1 tsp Kashmiri red chili powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• Salt to taste

• ½ tsp garam masala

• 1 tsp kasuri methi

• 3 cups hot water

Garnish

• Fresh coriander leaves

• 1 tsp ghee (optional)

Method

Step 1: Roast the Wadi

• Heat mustard oil.

• Roast the urad dal petha wadi on medium heat for 4–5 minutes until golden brown.

• Remove and keep aside.

Alternative: Air fry at 180°C for 6–8 minutes.

Step 2: Prepare the Gravy

1. Heat oil.

2. Add cumin and hing.

3. Add onions and cook until golden brown.

4. Add ginger-garlic paste and cook for 1 minute.

5. Add tomato puree and all powdered spices.

6. Cook until the oil separates (8–10 minutes).

Step 3: Cook the Wadi

• Add the roasted wadis.

• Stir for 2 minutes so they absorb the masala.

• Add hot water.

• Cover and simmer for 20–25 minutes until the wadis become soft while retaining some bite.

Step 4: Finish

• Add garam masala and crushed kasuri methi.

• Simmer for another 2 minutes.

• Garnish with coriander and a teaspoon of ghee.

Optional Variations

Punjabi Style

• Add ¼ cup whisked curd after the onions are cooked.

• Finish with 2 tbsp fresh cream.

Village Style (Traditional)

• Skip onion and garlic.

• Use more hing, ginger, and coriander powder.

• Cook in mustard oil for a rustic flavor.

Dhaba Style

• Add 1 tbsp butter and 1 tbsp cream before serving.

• Finish with charcoal smoke (dhungar) for a smoky aroma.

Serving Suggestions

• Jeera rice

• Tandoori roti

• Phulka

• Bajra roti

• Laccha paratha

Rasodhara Signature Tip

For a richer, more traditional flavor, lightly crush a few roasted urad dal wadis before adding them to the gravy. They naturally thicken the curry while the remaining whole wadis provide texture. This creates a hearty, home-style curry that tastes even better after resting for 30 minutes, as the wadis absorb the spices.