Dassana's Veg Recipes · by Dassana Amit★ 4.7 (3)
Punjabi Wadi | Vadi Recipe
NUTRITION · PER SERVING120M COOK
CAL 56%·PRO 100%
CARBS 181G65% OF CAL
47G FIBER114G OTHER20G TOTAL SUGAR
FAT 23G18% OF CAL
2G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sun-dried lentil and spice dumplings from Punjab made with ground mung dal and chickpeas. A preserved condiment that stores in a jar.
condimentindiandairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup fresh green chickpeas
- 1 cup mung dal (or urad dal)
- 3 to 4 teaspoons cumin seeds
- ½ teaspoon asafoetida ((hing) - the light variety)
- 2 teaspoon cloves (or ½ teaspoon clove powder)
- 2 teaspoon black peppercorns (or crushed black pepper)
- salt ( as required)
At a glance
PER SERVING · TIME 120M
CAL 56%·PRO 100%
CARBS 181G65% OF CAL
47G FIBER114G OTHER20G TOTAL SUGAR
FAT 23G18% OF CAL
2G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h
- Sodium
- 1250mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 685mg
- Calcium
- 415mg
- Iron
- 23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 1250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.