Sun Dried Vadi Nu Shaak

Recipe: Sun Dried Vadi Nu Shaak

Sun dried vadi nu shaak is a Gujarati style protein rich, vegan side dish which is generally enjoyed with khichdi or roti. Easy to make, this side dish comes in handy when you don’t have fresh vegetables at hand. The sun dried nuggets are made from lentils (dals).

What Is Sun Dried Vadi?

Also known as badi or mangodi in some parts of India, lentil lumps are sun dried for few days. The type of lentils or split dals used to make vadi or badi varies from state to state. Some make it using only urad dal, others use moong dal. Or mixed lentils are used. Usually made during the summer season, vadis are then stored to last a year. As I mentioned above, when vegetables are not available vadis are used to make curry or sabji.

Can I Dry The Vadi In The Oven?

I have tried drying vadi in the oven. I did that during the rainy season in Mombasa. The Punjabi Vadiya I made turned out really good. I used them for a pulao recipe. The only you require is patience as it takes about an hour or so to dry in the oven at low temperature. I made the vadiya big as that is how they are made Punjabi style.

How To Use Vadi?

I usually make a dryish sabji using vadi, onion and chopped tomato. Some add vadi to the keri nu shaak. I tried that at my sister in law’s home when she made and it tastes so good. Many households have their own way of preparing it. I like making Vadiya Saag whereby I use a mixture of greens and vadiya.

Jayashree’s Aloo Mangodi Ki Sabzi is a must try. Am sure it will go perfectly well with khichdi.

Another recipe that I came across and have to try out soon is Renu’s Mangodi Ki Kadhi. A totally different way to enjoy kadhi and rice.

Memories

Making Vadis At Home

I remember helping my mum to make vadis. My grandmother would supervise and chide us if the sizes of the vadis were not uniform. The trick was to make the  dal lumps  or nuggets pretty small as on cooking they increase in size. Usually my mum would use chora dal (split cow peas). Sometimes she would add a bit of moong dal and chana dal. These lentils or dals were soaked overnight in warm water. The next day, the water was discarded, the dals washed and then ground to an almost fine texture. Green chillis, ginger, cumin seeds and black pepper were added along with salt when grinding the dals.

No Fancy Electrical Appliances

Back then we had to use a mortar and pestle to obtain the dal paste. Nowadays it is easy to use food processors. Once the dal paste is ready, an old long cloth or old cotton sari is spread on the ground. It should be in the sun as the vadis need the sun to dry. Then we would take a bit of the dal paste between our two fingers and thumb. That is allowed to slip onto the cloth using the thumb. If done properly, it would have a little peak on top.

Part Of A Wedding Ritual

Chora na vadi is always prepared before the wedding celebrations begin in a Patel home. As soon as the engagement is performed, married ladies in odd numbers, sing wedding songs and help to prepare the vadis. These are then given to the ladies who perform the haldi ceremony. Nowadays many do not perform this ritual of making vadis. I had performed this ritual for both my son and daughter’s weddings. Come to  think of it, that was the last time I made vadi at home. It is so much easier to buy ready made ones especially when we don’t get too much sun.

I grew up in a large family and the only person cooking for everyone at that time was my mum. Back then we didn’t have any maids or helpers in the kitchen. Electrical appliances were a novelty back then, almost impossible to get in Kenya. Unless you had someone travelling to UK, USA then those homes would have a blender. Mortar and pestle and hand mills were what we used. The hand mills were made of steel with different sieves or graters. Kept on turning it round and round manually till the ingredients would reach the desired consistency.

Being the eldest girl in the family, undoubtedly I spent a lot of time with my mum helping her. Back then we didn’t go on fancy holidays to spend time with parents. It was done at home, working together – landing a hand whereever we could. This way I learned so much from my mum. Back then it was always watch and learn.

My mum loved vadi nu shaak and always prepared it when she made khichdi. As a kid I was not a huge fan of it. But then taste changes when we become adults. Now it is one of my favourite shaak.

Some Recipes With Lentils Or Dals

DAL TADKA | MOONG DAL

Dal Tadka |Moong Dal is a comforting, healthy, protein rich and hearty lentil dish. Mostly enjoyed with rice or roti, it is an easy dal to make. Dal is lentils and tadka is tempering. After preparing the dal, a tempering or vaghar is added on top before serving. The added garlic and smokey flavour of red chilli powder enhances the overall flavour of this dish.

Check out this recipe

ANDHRA STYLE PALAK DAL | PALAKURA PAPPU

Andhra Style Palak Dal is a simple, but ultra comforting and healthy dal or curry loaded with spinach. Best enjoyed with rice and a dollop of ghee.

Check out this recipe

MOONG DAL DHOKLA

Dhokla is a very famous Gujarati snack whereby a batter of rice and lentils is allowed to ferment before it is steamed. Its served as a snack on its own with chutneys or as a part of a full or thali meal. I've replaced the chana dal with moong dal.

Check out this recipe

MAG NI DAL | GUJARATI MAG NI CHUTTI DAL

Mag Ni Dal is a Gujarati lentil dish that is prepared a bit dry with few spices. It is usually served with kadhi and plain rice.

Check out this recipe

SAVAA NI BHAJI/ DILL AND MOONG DAL CURRY

Savaa Ni Bhaji/ Dill and Moong Dal Curry is an aromatic, flavourful curry or side dish that is usually served with hot roti, phulka, paratha or even rice. Usually prepared when dill or savaa is available in abundance. One can also prepare this healthy side dish with some potatoes or brinjals too. 

Check out this recipe

VATIDAR NA BHAJIA/ DAL BHAJIA

Deliciously crunchy, lentil or dal fritters, Vatidar Na Bhajia is a famous Mombasa Street Food. Enjoy piping hot with fresh coconut chutney, as an evening snack.

Check out this recipe

Baked Lentil Kebabs

Baked Lentil Kebabs with flavours from the Middle East and the Indian Sub Continent are soft, delectable and easy to make. In brief, these kebabs make a wonderful starter and are easy to make. Also nutritious and best part is that they are gluten free and vegan. Serve them with any chutney or dip of your choice.

Check out this recipe

MUJADDARA - RICE & LENTIL PILAF

Mujaddara is an inexpensive, gluten free, vegan, healthy, flavorful and filling main dish. The main flavour of this rice dish comes from the caramelized onions. It is usually served with a salad and some yogurt, hummus or tahini sauce.

Check out this recipe

MOONG DAL KHICHDI

Moong Dal Khichdi is a wholesome, comforting and nutritious meal. Enjoy it with some vegetables, kadhi, papad and sliced onion.

Check out this recipe

HANDVO |GUJARATI HANDVO

Handvo, is a famous Gujarati savory snack that is baked. Grated bottle gourd, fresh fenugreek and other vegetables are added along with spices to the lentil rice batter. Handvo is mostly enjoyed as a snack but we love to have it for dinner.

Check out this recipe

Sharing This Recipe With Foodies_ Redoing Old Posts

I think the last time I made Vadi Nu Shaak was after my daughter’s wedding. Leftover vadis were used up before we closed our Bangalore home. That was in 2016! This year Feb| March we were in Bangalore. Before the rest of the family came, hubby and I had the opportunity to enjoy whatever vegetables we miss in Canada. Karela nu shaak, bhinda nu shaak and when I saw Vadi at the grocery store, I jumped for joy. I love Vadi Nu Shaak.  When I served  it for lunch with roti and chaas, hubby excitedly said “today you have made an exotic shaak.”

This recipe was first published on my blog on 30/05/2013. Redoing it with better photos, write up and a video on 03/05/2024

Ingredients Required To Make Sun Dried Vadi Nu Shaak

Sun Dried Vadi

These are generally available in Indian Stores and may be sold as vadi, badi or mangodi.

Onion

For this side dish I prefer to use red onion. Peel and slice it. I have used 1 cup of sliced onion.

Tomato

Need a medium or large tomato, depending on the size as you need ½ cup chopped tomato. Chop it into small pieces.

Oil

Any oil of your choice. I have used sunflower oil. Don’t skimp on the oil as you need it to stir fry the vadis.

Fresh Ginger

Peeled and grated or minced.

Green Chillis

Depends on how hot the vadis are. Some tend to be very hot chilli wise. At the time of redoing this old post, the vadis I had were very chilli so I didn’t add any green chillis. You can add minced or chopped green chillis.

Mustard Seeds

Rai or sarson ke dane.

Cumin Seeds

Jiru or jeera.

Salt

Add according to your taste.

Coriander Cumin Powder

Most Gujarati homes have dhana jiru powder. If you don’t have add 1 tsp coriander powder and ¼ tsp cumin powder. Alternately make the dhana jiru powder at home.

Turmeric Powder

Haldi or hardar.

Asafoetida

Hing. Omit if you want to make a gluten free version. Hing powder contains wheat flour. Can use the pure form if available.

Coarse Pepper Powder

Need a little to add a bit of spiciness.

Fresh Coriander

Chopped. Add as garnish or when the shaak is ready.

Jaggery

Add some to balance the flavours. I have used jaggery powder.

Water

Add little at a time so that the vadis get cooked. Don’t add too much as the vadis may break. The amount of water required will largely depend on the types of lentils or dals used to make it. And also how old the vadis are.