AMRITSARI WADIYON WALE CHAWAL / PUNJABI WADI CHAWAL

Punjabi Wadiyon Wale Chawal is a rice dish that is flavoured and prepared just like any pulao or biryani but with addition of spicy dal wadi. It is also very healthy and nutritious. Punjabi/ Amritsari Wadi are mildly spiced, deliciously flavoured sun dried dumplings made from lentlis or pulses. My daughter visited Golden Temple in December-2019 and she bought these Wadi for me. Coincidentally, few days back I watched wadiyon wale chawal recipe by chef Pankaj Bahduria, so tried her recipe with these wadi. It turned out so delicious and my family just loved it. This is my first recipe with Punjabi Wadi but I will definitely love to share some more curries with it. In Maharashtra, we make Moong Dal Wadi, Urad Dal Wadi in summer and sun dry them and its the same with little bit different version. These wadis are a good protein substitute and make for a good intake of protein in your meal. This Punjabi Wadi Chawal recipe is very easy to make and can be served with any of your favourite raita or even tastes best with plain curd. Here I served it with Boondi Raita. Hope you like it. If yes then do share your feedbacks and suggestions if any below in the comment box. 

INGREDIENTS:

 2-3 Punjabi wadi (dried lentil cakes)

2 Cups basamati rice

2 tbsp desi ghee

½ Cup chopped onions

½ Cups chopped tomatoes

1 tsp ginger-garlic paste

1 tsp cumin seeds

1 tsp chopped green chillies

½ tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala green peas

2 tbsp tomato puree

Salt to taste

METHOD:

 STEP 1 - Soak the rice for 30 minutes in enough water.

STEP 2 - Heat 1 tbsp desi ghee in pan.

STEP 3 - Break the Punjabi wadi into small pieces by pressing with a rolling pan.

STEP 4 - Fry the wadis in hot ghee till golden in colour & transfer to a plate. Keep aside.

STEP 5 - Add the remaining 2 tbsp ghee to the same pan.

STEP 6 - To moderately hot ghee, add cumin seeds & when they splutter,

 add in the chopped onions. Saute till lightly golden in colour.
STEP 7 - Add ginger-garlic paste, chopped green chillies & sauté till the raw shell disappears.

STEP 8 - Add the red chilli powder, turmeric powder, coriander powder, garam masala & mix well & 

immediately add tomatoes and cook till soft. Keep stirring to prevent the masala from burning.

STEP 9 - Add the shelled green peas, fried wadis & ½ cup water & mix well.

Cook covered for a few minutes for the tomatoes and wadis to soften.

STEP 10 - Drain the rice & add to the pan & mix well.

STEP 11 - Add in the tomato puree & salt to taste & sauté the rice till it get well coated with the masalas.

STEP 12 - Add 4 cups of water & bring to a boil.  
STEP 13 - Reduce the heat to a simmer & cook till the rice is done.

STEp 14 - Cover it with lid and

allow the rice to stand for 5 minutes, fluff with a fork.

STEP 15 - Garnish it with chopped coriander and serve hot. 

Serve this wadiyon wale chawal  with raita of your choice.