Wadiyan, also known as badiyan or dal vada, are sun-dried lentil dumplings, a staple in North Indian, particularly Punjabi cuisine. They add a unique texture and deep, savory flavor to various dishes. Here’s a comprehensive guide to making and using wadiyan:

Making Wadiyan:

1. Lentil Selection and Soaking: Urad dal (split black lentils) is most commonly used, but you can also use a mix of lentils like chana dal (split chickpeas), moong dal (split yellow lentils), and masoor dal (split red lentils). Combine equal parts of your chosen lentils and wash them thoroughly in several changes of water. Soak the lentils in fresh water for at least two hours, or even overnight, until they soften and plump up. This ensures a smoother texture in the final product.

2. Grinding and Spice Blending: Drain the soaked lentils and grind them into a coarse paste. The traditional method uses a stone grinder, but a food processor will also work. The consistency should be thick, not watery. Now, the magic of wadiyan lies in the spices. Common additions include: green chilies (for heat), ginger (for warmth), red chili powder, turmeric powder, coriander powder, cumin seeds, asafoetida (hing, for a pungent savory note), carom seeds (ajwain, for digestive benefits), black pepper, dry fenugreek leaves (kasoori methi, for a slightly bitter, earthy flavor), and salt. You can adjust the quantities to your taste.

3. Shaping and Drying: Once the spices are thoroughly mixed into the lentil paste, it’s time to shape the wadiyan. Traditionally, small portions of the mixture are pinched off and shaped into rough, flat rounds or oval shapes using fingers. You can also use a spoon or a piping bag for more uniform shapes. The key is to keep them relatively thin, about ¼ inch thick, to ensure even drying. Arrange the shaped wadiyan on a clean, dry surface, like a tray lined with a plastic sheet or cheesecloth. Place the tray in direct sunlight for several days, turning them occasionally, until they are completely dry and hard. The drying time depends on the weather conditions; it can take anywhere from 2 to 5 days. Ensure they are thoroughly dried to prevent mold growth during storage.

4. Storing: Once the wadiyan are completely dry, store them in an airtight container in a cool, dry place. Properly dried wadiyan can last for several months, providing a convenient source of flavor throughout the year.

Using Wadiyan:

Wadiyan are incredibly versatile and can be used in several ways:

1. Aloo Wadiyan (Potato and Wadiyan Curry): This is perhaps the most popular use of wadiyan. The dried wadiyan are lightly crushed and often fried until golden brown before being added to a potato curry. This adds a wonderful textural contrast and a rich, savory flavor to the dish.
2. Vegetable Curries: Wadiyan can be added to any vegetable curry to enhance its flavor and texture. They pair well with vegetables like cauliflower, green beans, and peas.
3. Pulao (Rice Dish): Crushing and frying wadiyan before adding them to pulao imparts a unique savory depth to the rice.
4. Lentil Soups (Dal): Adding a few pieces of wadiyan to lentil soups during cooking can elevate their flavor profile.

Tips for the Best Wadiyan:

• Fluffy Paste: Beating the lentil paste well after grinding helps incorporate air, resulting in lighter, fluffier wadiyan.
• Even Drying: Ensure the wadiyan dry evenly in the sun by turning them regularly. Uneven drying can lead to spoilage.
• Spice Customization: Feel free to experiment with different spice combinations to create your unique wadiyan flavor profile.

Consider adding dried mango powder (amchur) for a tangy twist or garam masala for a warmer flavor.

• Freshness Test: When using stored wadiyan, check for any signs of mold or off-odors. Discard any wadiyan that appear spoiled with papad is to good.