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Also known as: amritsari wadiyan, dal wadiyan, dal vadiyan, lentil wadiyan, lentil vadiyan
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Rajasthani curry featuring sun-dried lentil dumplings (mangodi) and potatoes simmered in a tangy tomato-based gravy. It's a rustic, flavorful, and protein-rich dish perfect with rotis.
An authentic and nutritious Odia stir-fry featuring tender moringa leaves (Sajana Saga) sautéed with pungent garlic, red chilies, and crunchy sun-dried lentil dumplings (badi). This simple, healthy side dish is a staple in Odia households and comes together in minutes.
A fragrant and hearty Punjabi rice dish made with spicy sun-dried lentil dumplings called wadiyan. This one-pot meal is packed with flavor and makes for a satisfying lunch or dinner.
Yes, they are highly nutritious, offering 25g of protein and significant fiber per 100g. They are rich in iron and folate while being naturally low in fat and cholesterol-free, supporting heart health and muscle repair.
They are an excellent plant-based protein source, containing approximately 25g of protein per 100g. This makes them a powerful meat substitute for muscle building and metabolic function in vegetarian and vegan diets.
Yes, sun-dried lentil dumplings are typically made from ground lentils and spices, making them 100% vegan and vegetarian-friendly. They are a staple plant-based protein in many South Asian cuisines.
Most sun-dried lentil dumplings are naturally gluten-free as they are made from pulse flours. However, you should check the packaging to ensure no wheat-based binders were used or that they weren't processed in a facility with cross-contamination.
They are usually lightly sautéed in a small amount of oil until golden brown and then added to curries, stews, or rice dishes. They should be simmered in liquid until they soften and absorb the surrounding flavors.
They have a concentrated, earthy lentil flavor with a savory, nutty undertone developed during the sun-drying process. Their texture is firm and slightly chewy, similar to a dense meatball, once cooked in a sauce.
Yes, their high protein and fiber content promote satiety, which helps regulate appetite and prevent overeating. With only 1.5g of fat per 100g, they are a low-fat way to add volume and nutrition to your meals.
sun-dried lentil dumplings is a versatile ingredient found in cuisines around the world. With 350 calories per 100g and 25 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 1 recipes featuring sun-dried lentil dumplings with step-by-step instructions.
Browse recipes →Store them in an airtight container in a cool, dry, and dark place. Keeping them away from moisture is essential to maintain their crispness and prevent spoilage or mold growth.
No, soaking is generally not necessary. Frying them briefly before simmering them directly in a gravy or soup is the standard method to ensure they hold their shape while becoming tender.
Because they are dehydrated, they have a long shelf life of 6 to 12 months when stored in a dry environment. Always check for any off-smells or discoloration before use if they have been stored for a long period.
