How to make Chana Dal aur Wadi with Chenna -
Chana dal and Punjabi wadis cooked with chenna and masalas.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Split Bengal Gram, Punjabi Wadis
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Chana Dal aur Wadi with Chenna checkout Urad Dal Matar Fry, Lauki Chana Dal, Sindhi Sai Bhaji, Chana Dal aur Soya Wadi ki Sabzi . You can also find more Main Course Vegetarian recipes like Methi Tamatar ki Sabzi Khadkhade Soya Methi Aloo Exotic Vegetables In Plum Sauce
Chana Dal aur Wadi with Chenna Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 2-2.30 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chana Dal aur Wadi with Chenna Recipe
Split Bengal Gram soaked for 2 hours and cooked with salt and turmer 1 cup
Punjabi Wadis fried and soaked in water 3
Malai paneer 100 grams
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Dried red chillies broken 2
Ginger finely chopped 1 inch
Garlic finely chopped 1 tablespoon
Green chillies finely chopped 2
Tomato finely chopped 1 small
Kashmiri red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Dried mango powder (amchur) 1/2 teaspoon
Tamarind paste 1 tablespoon
Salt to taste
Fresh coriander leaves finely chopped 2 tbsp + 1 sprig for garnishing
Asafoetida a pinch
Method
Step 1
Heat 2 tbsps ghee in a non-stick pan. Add cumin seeds and sauté till fragrant. Add dried red chillies and sauté.
Step 2
Add ginger, garlic, green chillies and sauté for a minute. Add tomato and sauté till pulpy.
Step 3
Add Kashmiri red chilli powder, turmeric powder, dried mango powder, tamarind paste and sauté for 2 minutes.
Step 4
Add boiled split Bengal gram, 1½ cups water and salt and bring to a boil. Break the wadis and add.
Step 5
Crush the malai paneer and add and cook on medium heat for 3-4 minutes. Add coriander leaves and mix well.
Step 6
Heat the remaining ghee in a small non-stick pan. Add asafoetida and pour the tempering over the dal. Transfer into in a serving bowl, garnish with a coriander sprig and serve hot.
Nutrition Info
Calories : 1731 Kcal
Carbohydrates : 154.8 gm
Protein : 56.8 gm
Fat : 98.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
