• Prep Time 20-25 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Chana dal and Punjabi wadis cooked with chenna and masalas.


  • 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



  1. Heat 2 tbsp ghee in a non stick pan. Add cumin seeds and sauté till fragrant. Add dried red chillies and sauté.
  2. Add ginger, garlic, green chillies and sauté for a minute. Add tomato and sauté till pulpy.
  3. Add kashmiri red chilli powder, turmeric powder, dried mango powder, tamarind paste and sauté for 2 minutes.
  4. Add boiled chana dal, 1 1/2 cups water and salt and allow to boil. Break the wadis and add to the dal.
  5. Crush the malai paneer, add to the dal and cook on medium heat for 3-4 minutes. Add fresh coriander and mix well.
  6. 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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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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