Punjabi Wadi Chawal (Wadi Pulao)

Punjabi Wadi Chawal is a rice dish that is well flavored and prepared just like any pulao or biryani but with addition of spicy dal wadi. It is also very healthy and nutritious. Here is how to make it.

About this recipe

Punjabi Wadi or also called wadiyan, are mildly spiced, deliciously flavored sun dried dumplings made from lentils or pulses.

In this recipe I have used urad dal wadi and a mix of other Indian spices. These wadis can be added to any dish, rice, gravy or veggies. I have added this to basmati rice.

A specialty dish of North India especially Punjab, wadis make use of lentils in another form, unlike just as dals.

They can be quickly rustled up and added to any dish. This Punjabi Wadi Chawal rice dish is well flavored and prepared just like any pulao or biryani, with wadis added for that extra texture.

The wadi are slightly fried before adding to the rice giving them a very earthy flavour.

Enjoy this Punjabi Wadi Chawal with raita, some Rajma Masala or Sarson Ka Saag. 

Ingredients

Step by Step Recipe

Wash the rice and soak in enough water for 20 minutes. Heat oil in a pan.

Once the oil is hot, fry the wadi until they are browned. Drain and keep aside.

Heat ghee in a pan.

Add bay leaf, cinnamon and cardamom and fry for a few seconds.

Add onion and fry until golden brown.

Drain the rice and add it in the pan along with green chilli, salt, garam masala and lemon juice.

Add 4 cups of water and fried wadi.

Cover the pan and cook the rice on low heat until all the absorbed and rice is cooked. Remove the pan from heat and let the rice rest for 5 minutes.

Fluff the rice with a fork. Serve hot with any raita of your choice.

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Punjabi Wadi Chawal Recipe

Punjabi Wadi Chawal is a rice dish that is well flavored and prepared just like any pulao or biryani. It is also very healthy and very nutritious. Here is how to make Wadi Pulao.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 421kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• ▢ 2 cups Long Grain Basmati Rice
• ▢ 3-4 Urad Dal Wadi (Slightly crushed)
• ▢ 2 tbsp Oil
• ▢ 1 tbsp Ghee
• ▢ 2 Bay leaf
• ▢ 1 inch Cinnamon
• ▢ 2-3 Green cardamom
• ▢ ½ cup Onions (Thinly sliced)
• ▢ 2 Green chillies (Slit into halves)
• ▢ Salt (To taste)
• ▢ ½ tsp Garam masala
• ▢ 2 tsp Lemon juice

Instructions

• Wash the rice and soak in enough water for 20 minutes.
• Heat oil in a pan and once the oil is hot, fry the wadi until they are browned.
  
• Drain and keep aside.
  
• Heat ghee in a pan.
  
• Add bay leaf, cinnamon and cardamom and fry for a few seconds.
  
• Add onion and fry until golden brown.
  
• Drain the rice and add it in the pan along with green chilli, salt, garam masala, lemon juice and 4 cups of water.
  
• Add the fried wadi.
• Cover the pan and cook the rice on low heat until all the absorbed and rice is cooked.
  
• Remove the pan from heat and let the rice rest for 5 minutes.
  
• Fluff the rice with a fork.
  
• Serve hot with any raita of your choice.
  

Notes

You can use any wadi of your choice.

You can also deep fry the wadi instead of just shallow frying them.

Nutrition

Calories: 421kcal | Carbohydrates: 78g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 80mg | Potassium: 146mg | Fiber: 3g | Sugar: 1g | Vitamin C: 5.4mg | Calcium: 41mg | Iron: 0.9mg

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