Wadiyon Wale Chawal
Rice cooked with Punjabi ‘wadi’, peas and spices
A seasonal favorite, this dish was specially cooked during winters when peas would come in plenty! These days of course it can be cooked any time of the year with frozen peas being available throughout the year. The real flavor packers are the spicy Punjabi wadi, which are best if they are from Amritsar. Read the label to check before you buy them!
- 2 Punjabi wadi (dried lentil cakes)
- 2 cups basmati rice
- 3 tbsp desi ghee
- ½ cup chopped onions
- ½ cup chopped tomatoes
- 1 tsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp chopped green chilies
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- ½ cup shelled peas
- 2 tbsp tomato puree
- Salt to taste
- Soak the rice in water for 30 minutes.
- Heat 1tbsp desi ghee in a pan.
- Break the Punjabi wadi into small pieces by pressing with a rolling pin.
- Fry the wadis in hot ghee till golden in color and remove.
- Add the remaining 2tbsp ghee to the same pan.
- To moderately hot ghee, add the cumin seeds.
- When the cumin seeds splutter, add in the chopped onions.
- Sauté till lightly golden in color.
- Add the ginger garlic paste, chopped green chilies & sauté till the raw smell disappears.
- Add the red chilli powder, turmeric powder, coriander powder, garam masala, mix well and immediately add the tomatoes to prevent the masalas from burning.
- Add the shelled peas, fried wadis and ¼ cup water and mix well. Cook covered for a few minutes for the tomatoes to soften.
- Drain the rice and add to the pan and mix well.
- Add in the tomato puree and salt to taste and sauté the rice till the rice is well coated with the masala.
- Add 4 cups of water and bring to a boil.
- Reduce the heat to a simmer and cook till the rice is done.
- Allow the rice to stand for 5 minutes, fluff with a fork and serve hot with a raita of choice.