Punjabi Shalgam Wadi ki Sabzi (Turnip Curry with Lentil Dumplings)

 

"Shalgam vadi" (or wadi) likely refers to a hearty Punjabi-style turnip curry made with wadiyan – sun-dried urad dal (black gram lentil) dumplings, popular in North Indian cuisine (similar to aloo wadi). These spicy or plain Amritsari/Punjabi wadi add a crunchy, nutty flavor that pairs perfectly with the earthy, slightly sweet turnips. This winter dish is comforting, vegan, and gluten-free (use gluten-free asafoetida).

Serves: 4 | Prep time: 15 mins | Cook time: 30 mins

Ingredients

• 500g turnips (shalgam) – peeled and cubed (about 4-5 medium)

• 4-6 Punjabi urad dal wadiyan (broken into pieces; Amritsari spicy ones for extra kick)

• 2 medium onions, finely chopped

• 2-3 tomatoes, pureed or finely chopped

• 1-2 green chilies, slit

• 1 tsp ginger-garlic paste

• 3-4 tbsp mustard oil (for authentic flavor) or any cooking oil

• 1 tsp cumin seeds

• Pinch of asafoetida (hing)

• 1/2 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1-2 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

• Optional: 1/2 tsp sugar (to balance turnip's bitterness), chopped fresh cilantro for garnish

• 1/2 cup water (or more for gravy)

Instructions

1. Prep: Peel and cube the turnips. Soak in water to avoid discoloration. Break the wadi into small pieces.

2. Fry the wadi: Heat 2 tbsp oil in a pan or kadhai. Fry the wadi pieces on medium heat until golden and crisp (5-7 mins). Remove and set aside. (This step adds crunch!)

3. Tempering: In the same pan (add more oil if needed), add cumin seeds and asafoetida. Let's splutter.

4. Sauté base: Add onions and green chilies. Fry until golden (6-8 mins). Add ginger-garlic paste; sauté for 1 min.

5. Spices & tomatoes: Add turmeric, red chili, and coriander powder. Stir 30 secs (splash water to avoid burning). Add tomato puree and salt. Cook until oil separates (5-7 mins).

6. Add turnips & wadi: Mix in cubed turnips and fried wadi. Coat well with masala.

7. Cook: Add 1/2 cup water. Cover and simmer on low-medium for 20-25 mins (or pressure cook 2-3 whistles), stirring occasionally, until turnips are soft but not mushy.

8. Finish: Sprinkle garam masala (and sugar if using). Garnish with cilantro. For a drier version, cook uncovered to evaporate extra moisture.

Serve hot with roti, paratha, or rice – perfect winter comfort food! The wadi absorbs flavors while staying slightly crunchy.