Punjabi Wadi Chawal
Servings: 2 people
Basmati rice, Amritsari urad dal wadis, and aromatic spices. Simple ingredients come together in this traditional and wholesome Punjabi rice dish Wadi Chawal. Try out the healthy and delicious recipe.
- 1 cup Basmati rice
- 1-2 Amritsari urad dal wadi
- 2 tbsp oil
- Whole garam masala (see below)
- 1 bay leaf
- 1 tsp cumin seeds (jeera)
- 1 medium onion sliced
- 1-2 chopped green chillies
- 1 tsp salt or to taste
- Juice of one lemon
- Chopped green coriander leaves for garnish
Whole Garam Masala
- 6 cloves
- 10 peppercorns
- 1 piece of cinnamon
- 1" piece of cinnamon
- 1 black cardamom
- 5 green cardamoms
- 1 star anise
- 1 piece of mace
- Wash and soak the Basmati rice for 20-30 minutes.
- Break down the wadis into bite-sized pieces. Heat oil in a pan. Saute the wadis until golden brown. Remove and keep aside.
- In the same pan, add the bay leaf, cumin seeds, and the whole garam masala. Saute until they release their aroma.
- Add in the sliced onions along with chopped green chilies. Saute until translucent.
- Drain the rice and add it to the pan along with the wadis. Add salt. Mix gently and cook it for 2-3 minutes.
- Now add two cups of water and mix. When the water starts to bubble, lower the heat to the minimum. Cover it with a lid and let it cook until the water dries up and the rice is done. It would take about 10-15 minutes.
- When done, switch off the heat and let it rest for 4-5 minutes. Remove the lid and fluff up the rice.
- The Punjabi Wadi Chawal is ready to serve. Garnish with chopped green coriander leaves and serve with raita.
If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every week.