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Chana Dal aur Wadi with Chenna

Chana dal and Punjabi wadis cooked with chenna and masalas. This recipe is from FoodFood TV channel

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Chana Dal aur Wadi with Chenna
Main Ingredients Split Bengal Gram, Punjabi Wadis
Cuisine Indian
Course Main Course Vegetarian
Prep Time 2-2.30 hour
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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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

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  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

Calories 1731
Carbohydrates 154.8
Protein 56.8
Fat 98.1
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