Aloo Wadi – The Punjabi way

It has been more than two decades since I became a resident of this city. Inspite of being the country capital and a fascinating historical past, the city doesn’t rate much for various reasons…….But it is a city which welcomes you with arms wide open, it pulsates with life, it is the seat of the government, it opens horizons for every kind of growth, it’s people are loud but warm ……..AND it is a foodie’s paradise 🙂

This city is my karmabhoomi, which means the place I work and work is worship !!

It is my personal belief that nobody parties like the North Indians. There is a dominating influence of Punjabis in the culture and traditions of this city. One only needs to witness a Punjabi wedding to know, what I am trying to say ! 😉

Nobody entertains like the Punjabis !!

I have picked up few culinary essences of this community. I was gifted a pack of Punjabi urad dal wadis by my generous neighbour and she helpfully told me how to make it 😉

Urad dal Wadis are Black gram – sun dried lentil dumplings. Comes in a variety of flavors from bland to spicy. These are the spicy ones 😀

 

Here’s what I did…………

INGREDIENTS

6 -7 nos – wadis/ sun dried lentil dumplings

2 nos – medium sized potatoes

1 nos – finely chopped, medium sized onion

1/4 cup – tomato puree /paste

1 tsp – ginger paste

1 tsp – coriander powder

1/2 tsp – cumin powder

1/2 tsp – tumeric powder

1 tsp – red chili powder

1 tsp – chopped coriander (optional)

1″ stick – cinnamon

3 -4 nos – cloves

1 1/2 cup – water

3 tbsp – oil

pinch of cumin seeds

salt to taste

METHOD

Peel the potatoes and dice them lengthwise. Rinse and keep aside.

Heat oil in a pan and saute the wadis to golden brown. Keep aside. In the remaining oil, saute the potatoes to light brown. Keep aside.

Temper the remaining oil with cinnamon, cloves and cumin seeds. Once they splutter, add the chopped onion and fry till translucent. Add the ginger paste and fry for a min. Tip in the tomato puree and the dry spices. Add some salt, lower the flame and cover the pan.

As the spices get cooked, it will release aroma and oil. Add the sauteed wadis. Cover and cook for another couple of mins and then add water. Adjust salt. Keep the flame low, cover and cook for 15 mins. Add the sauteed potatoes. If needed, add some more water and cook for another 10 mins.

The wadis and potatoes would be tenderized by now. Take it off fire.

Garnish with chopped coriander (optional)

Serve with hot chapatis.

Taking this over to Angie’s  Fiesta Friday #62 party. I have made it a habit to join in late 😉

Thank you to Jess and Prudy, for co -hosting this awesome party 🙂

Happy cooking !! 🙂

Cheers !! 😀

Note : ** Cooking the wadis can be done in a little less time if one                       breaks it up before sauteing.

** This can be pressure cooked to 3 whistles.

 

 

 

 

 

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