Aloo Wadiyan is a popular North India potato and lentil dumpling curry. Wadiyan is sun-dried spicy lentil dumplings that give you a flavor burst in every bite. This vegan and gluten free North Indian curry is perfect for a delicious warm weeknight dinner!
Gently crush the urad dal wadiyan into small pieces by hitting them with a rolling pin or in a mortar & pestle.
Heat 2 tablespoon oil in a pan (or if using in a pressure cooker) on medium-high heat. Add the crushed wadi and sauté it until it is lightly browned while stirring continuously. This takes about 2-3 minute. Take out and keep aside.
In the same pan heat the remaining 1 tablespoon of oil. Then add the cumin seeds and sauté for 30 seconds.
When the cumin seeds change color, add onions, ginger and garlic. Sauté for 3-4 minutes until the onions become golden brown while stirring frequently.
Add tomato and spices. Stir and let them cook for 4 minutes until the tomatoes are softened. You can optionally cover with a lid.
Add potatoes, wadi and water. Cook on high heat for 3-4 minutes or until gravy starts boiling.Then turn the heat to medium-low, cover the pan and cook 20-25 minutes or until potatoes are fully cooked. Stir occasionally.
Garnish with cilantro. Serve aloo wadiyan with roti, naan or rice.
For stovetop pressure cooker:
Follow the same steps as above in a pressure cooker, until adding the potatoes, wadi and water. Pressure cook for 2 whistles on medium heat. Let the pressure release naturally. Open lid, garnish with cilantro and enjoy!
For instant pot:
Follow the initial steps as above, until adding the potatoes, wadi and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.Change the instant pot setting to manual or pressure cook mode at high pressure for 3 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually. Open the lid, garnish with cilantro leaves and enjoy!
Notes
Spicy: Amritsari urad dal wadiyan are typically quite spicy, hence I have not added any green chili pepper and red chili powder. But if you like, feel free to add more spice to your taste. Use tomato puree: I just chopped the tomatoes, but you can also puree them to get a smoother gravy.Wadi: I used Urad Dal wadi in this recipe. You can also use the same recipe for moong dal wadi. You might want to add more spice, as they are typically not as spicy as Urad Dal wadi. Make this curry with the onion tomato masala: Use 3/4 cup of the onion tomato masala. Skip adding onion, tomato, ginger and garlic in this recipe and adjust the spices to your taste.Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.