Aaloo wadiyaan (Potatoes with spicy nuggets made of lentils)

Here's another yummy potato recipe for those of you who are potato lovers.  A tasty yet healthy potato recipe thanks to the wholesome wadi.  Yes, you guessed it right, I am from Punjab and grew up with Papads and Wadis.  Those of you who are not aware of it, in fact, we Punjabis believe that the best wadis and papads are those from our own Amritsar.

Ingredients:

1                             Wadi

4-5 medium            Potatoes (peeled and cut into big pieces)



½ medium              Onion/ shallot (cut lengthwise)

Salt (according to taste)
2-3                          Whole red chillies
1 pinch                    Red chilli powder (according to taste)
¼ Tsp.                     Turmeric powder
1 Tb. Sp.                 Sunflower Oil
1 Tsp.                     Cumin (jeera) 
½ Tsp.                    Coriander powder (Dhaniya powder)
¼ Tsp.                    Garam masala

Procedure:

1.                   Heat oil and add wadi to it. 

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

3.                   When they start spluttering, add onions.

4.                   When the onions are semi-cooked add salt, red chilli powder and turmeric powder and mix 

               well.

5.                   Add potatoes and some water.

6.                   Cover and let it cook on low flame.  Keep stirring from time to time.

7.                   When the potatoes are cooked take off the flame.

8.                   Break the wadi.

Serve hot as a side dish with chapattis, rice or poories.

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.

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)

Water

250 ml Oil

Procedure:

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!