How to make Sukhi Metho Wadiyaan -

Urad dal wadiyaaan cooked with fresh fenugreek leaves.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Urad dal wadi (उड़द दाल वड़ी)

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Sukhi Metho Wadiyaan checkout Methi Chaman - SK Khazana. You can also find more Main Course Vegetarian recipes like Jain Punjabi Chole Sarson Ka Saag with Makki Roti Lasooni Gobhi Matar Aaluchi Patal Bhaji

Sukhi Metho Wadiyaan

Sukhi Metho Wadiyaan Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sukhi Metho Wadiyaan Recipe

  • Fresh fenugreek leaves (methi) 2 bunches

  • Urad dal wadi 2

  • Oil 2 tablespoons

  • Ginger 2 one inch pieces

  • Cloves 15-20

  • Cumin seeds 1 teaspoon

  • Green chillies 2-3

  • Onions 2 medium

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Amchur powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Garam masala powder to taste


Step 1

Heat oil in a kadai.

Step 2

Finely chop ginger and garlic. Add cumin seeds, ginger and garlic to the hot oil and sauté. Finely chop green chillies and add. Sauté on high heat till garlic turns light brown.

Step 3

Finely chop onions, add to the pan and mix. When the onions are lightly browned, add fenugreek leaves and sauté. Cook on low heat.

Step 4

Add turmeric powder, red chilli powder, dried mango powder, coriander powder and salt and mix.

Step 5

Break wadiyaan into small pieces and add to the pan. Add garam masala powder and mix.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.