Vadi Ki Sabji with Bajre Ki Roti | Homemade Moong Dal Vadi | Traditional Family Recipe

There are some meals that begin long before the cooking starts. This Vadi Ki Sabji is made using **homemade Moong Dal Vadi**, traditionally prepared by hand, sun-dried and preserved for months. The Vadi used in this recipe was made at home around 16 months ago, using Moong Dal that was ground on a traditional stone grinder. For the sabji, the Vadi is broken into small pieces and cooked directly in a mustard-oil based gravy. Onion, garlic, ginger, curry leaves and tomatoes are ground into a paste, then cooked with rai, jeera and hing along with turmeric, red chilli powder, coriander powder and salt. Water is added according to the quantity of Vadi, and the raw Vadi is allowed to cook and soften directly in the gravy. The *mustard oil* is an important part of this family recipe — it gives the sabji its distinctive depth and character. It is served with **Bajre Ki Roti**, made from Bajra flour that we mill at home. The flour is milled regularly and used fresh in our everyday cooking. The roti is kneaded carefully, using hot water for aged Bajra and lukewarm water when using fresh-harvest Bajra. And a few more things make this meal especially close to home — fresh coriander from our terrace garden and homemade *Bilona butter* served with the Bajra roti. This is not a restaurant-style version or a recipe adapted for convenience. It is simply how this traditional family meal has been made at home. *From preserved homemade Vadi, to freshly milled Bajra, to coriander from the terrace — this is food rooted in the way we cook at home.* --- If you enjoy traditional Indian food, homemade ingredients, fresh milling, seasonal cooking and recipes made from scratch, subscribe to **Homecook @ Homestead**. --- #VadiKiSabji #BajreKiRoti #MoongDalVadi #HomemadeFood #TraditionalIndianFood #RajasthaniFood #BajraRoti #IndianVegetarianRecipes #HomeCooking #FromScratchCooking