Friday, 1 June 2012

Wadi Chawal (Rice with spicy nuggets made of lentils)

I love wadis and like many Punjabis nothing can beat those from Amritsar or as we lovingly call them Amritsari Wadis.  A wadi is made of Urad Dal (Maanh ki daal) and spices. 

Today I’m going to share a recipe that I make when I’m really tired or don’t feel like cooking or really hungry and have forgotten to cook or…

A wadi is quite spicy so there is actually no need to add any spice, so if you can’t handle a really spicy fare, please limit yourself to just salt and don’t add the optional ingredients.


1 Tsp               Cumin (Jeera)

1 Table spoon Sunflower oil              

1 1/2                Wadi

20 gms.           Rice 

1 medium        Onion or Shallot (cut length-wise)

1 small pc.       Ginger (cut in small cubes)

2-3                  Whole red chillies (optional)

Salt (according to taste)

Red chillies (according to taste) (optional)


250 ml Oil


1.                  Wash rice well and let it soak for 10-15 minutes.

2.                  Heat oil and add wadi to it. 

3.                  Heat till it is light brown.  Add cumin and red chillies.  

4.                  Lower the gas flame.

5.                  When the cumin starts spluttering, add ginger. 

6.                  When the ginger is somewhat red, add onion.

7.                  When Onion is cooked (not brown), add rice and cover it with water.

8.                  Put enough water so that it doesn’t stick at the bottom of the  pot.

9.                  Let it cook for approximately 15 minutes.

10.              You can break the wadi once cooked.

11.              Serve with plain yoghurt or raita or Dahi Pakodiyaan.

Personally, I love the spicy version and for me, this combination is a healthy wholesome meal but it’s all a matter of taste.  I hope you’ll enjoy it.

Bon appetit!

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