Recipe Description
Chana dal and Punjabi wadis cooked with chenna and masalas.
Ingredients:-
- Chana dal soaked for 2 hours and cooked in salt and turmeric water for 10-15 minutes – 1 cup
- Punjabi wadis fried and soaked in water – 3 no
- Ghee – 3 tsp
- Cumin seeds – 1 tsp
- Broken dried red chillies – 2 no
- Ginger piece, finely chopped – 1 inch
- Garlic finely chopped – 1 tbsp
- Green chillies, finely chopped – 2 no
- Tomato, finely chopped – 1 no small
- Kashmiri red chilli powder – 1/2 tsp
- Turmeric powder – a pinch
- Dried mango powder – 1/2 tsp
- Tamarind paste – 1 tbsp
- Salt – to taste
- Malai paneer – 100 grams
- Fresh green coriander finely chopped – 2 tbsp
- Asafoetida – a pinch
- A coriander sprig – for garnishing
Method:-
- Heat 2 tbsp ghee in a non stick pan. Add cumin seeds and sauté till fragrant. Add dried red chillies and sauté.
- Add ginger, garlic, green chillies and sauté for a minute. Add tomato and sauté till pulpy.
- Add kashmiri red chilli powder, turmeric powder, dried mango powder, tamarind paste and sauté for 2 minutes.
- Add boiled chana dal, 1 1/2 cups water and salt and allow to boil. Break the wadis and add to the dal.
- Crush the malai paneer, add to the dal and cook on medium heat for 3-4 minutes. Add fresh coriander and mix well.
- Heat the remaining ghee in another non stick pan. Add asafoetida and pour the tempering over the dal. Transfer the dal in a serving bowl, garnish with a coriander sprig and serve hot.
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