Chana Dal aur Wadi with Chenna

Ingredients list for Chana Dal aur Wadi with Chenna

• 1 cup Split Bengal Gram soaked for 2 hours and cooked with salt and turmer
• 3 Punjabi Wadis fried and soaked in water
• 100 grams Malai paneer
• 3 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 2 Dried red chillies broken
• 1 inch Ginger finely chopped
• 1 tablespoon Garlic finely chopped
• 2 Green chillies finely chopped
• 1 small Tomato finely chopped
• 1/2 teaspoon Kashmiri red chilli powder
• a pinch Turmeric powder
• 1/2 teaspoon Dried mango powder (amchur)
• 1 tablespoon Tamarind paste
• to taste Salt
• Fresh coriander leaves finely chopped 2 tbsp + 1 sprig for garnishing
• a pinch Asafoetida

Method

1. Heat 2 tbsps 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 split Bengal gram, 1½ cups water and salt and bring to a boil. Break the wadis and add.
5. Crush the malai paneer and add and cook on medium heat for 3-4 minutes. Add coriander leaves and mix well.
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