Dal Ghiya with Punjabi Wadiyan Recipe - Lentils with Bottle Gourd & Sundried Lentil Dumplings
A vegetarian Awadhi recipe with badi (wadi), bottle gourd (lauki) - cubed, chana dal (bengal gram dal). Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making Dal Ghiya with Punjabi Wadiyan Recipe, wash and soak chana dal for half an hour
chana dal (bengal gram dal)(1 cup) - 2
Into a preheated pressure cooker add ghee and cumin seeds
cumin (jeera) seeds(1 teaspoon)coriander seeds - coarsely pounded(1/2 teaspoon) - 3
Let them sputter then add coarsely pounded Coriander seeds
cumin (jeera) seeds(1 teaspoon)coriander seeds - coarsely pounded(1/2 teaspoon)coriander (dhania) leaves - a few for garnish - 4
Saute for a few seconds and break a wadi into small pieces and add it to the ghee
- 5
Saute till the wadi become golden brown in colour and add ginger, onions and green chilli and sauté them till the onions become soft
onion - finely chopped(1)inch ginger - finely chopped(1/2)green chilli(2)red chilli powder(1/2 teaspoon) - 6
Once done add tomatoes and cook them till they become soft and mushy
tomatoes - chopped(3) - 7
Once done add a pinch of asafoetida
inch ginger - finely chopped(1/2)pinch asafoetida (hing)(1) - 8
turmeric powder, red chili powder and saute for a minute
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 9
After a minute add the soaked chana dal and the cubed bottle gourd
bottle gourd (lauki) - cubed(2 cups)chana dal (bengal gram dal)(1 cup) - 10
Stir till well combined
- 11
Once done add just enough water to cover the sabzi
water - as needed - 12
Close the lid of the pressure pan and pressure cook for 1 whistle
- 13
After the first whistle turn the heat to low and continue to cook for 15 minutes and then turn off the heat
- 14
Let the pressure release naturally
- 15
After the pressure has released open the pressure cooker and stir in the garam masala
garam masala powder(1/2 teaspoon) - 16
Transfer the Dal Ghiya with Punjabi Wadiya into a serving bowl, garnish with fresh coriander leaves and serve
coriander seeds - coarsely pounded(1/2 teaspoon)coriander (dhania) leaves - a few for garnish - 17
Serve Dal Ghiya with Punjabi Wadiyan along with Butter Naan or Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for lunch or dinner
coriander seeds - coarsely pounded(1/2 teaspoon)coriander (dhania) leaves - a few for garnish
Rate this recipe
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Dal Ghiya with Punjabi Wadiyan Recipe - Lentils with Bottle Gourd & Sundried Lentil Dumplings
A vegetarian Awadhi recipe with badi (wadi), bottle gourd (lauki) - cubed, chana dal (bengal gram dal). Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
17 steps- 1
To begin making Dal Ghiya with Punjabi Wadiyan Recipe, wash and soak chana dal for half an hour
chana dal (bengal gram dal)(1 cup) - 2
Into a preheated pressure cooker add ghee and cumin seeds
cumin (jeera) seeds(1 teaspoon)coriander seeds - coarsely pounded(1/2 teaspoon) - 3
Let them sputter then add coarsely pounded Coriander seeds
cumin (jeera) seeds(1 teaspoon)coriander seeds - coarsely pounded(1/2 teaspoon)coriander (dhania) leaves - a few for garnish - 4
Saute for a few seconds and break a wadi into small pieces and add it to the ghee
- 5
Saute till the wadi become golden brown in colour and add ginger, onions and green chilli and sauté them till the onions become soft
onion - finely chopped(1)inch ginger - finely chopped(1/2)green chilli(2)red chilli powder(1/2 teaspoon) - 6
Once done add tomatoes and cook them till they become soft and mushy
tomatoes - chopped(3) - 7
Once done add a pinch of asafoetida
inch ginger - finely chopped(1/2)pinch asafoetida (hing)(1) - 8
turmeric powder, red chili powder and saute for a minute
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 9
After a minute add the soaked chana dal and the cubed bottle gourd
bottle gourd (lauki) - cubed(2 cups)chana dal (bengal gram dal)(1 cup) - 10
Stir till well combined
- 11
Once done add just enough water to cover the sabzi
water - as needed - 12
Close the lid of the pressure pan and pressure cook for 1 whistle
- 13
After the first whistle turn the heat to low and continue to cook for 15 minutes and then turn off the heat
- 14
Let the pressure release naturally
- 15
After the pressure has released open the pressure cooker and stir in the garam masala
garam masala powder(1/2 teaspoon) - 16
Transfer the Dal Ghiya with Punjabi Wadiya into a serving bowl, garnish with fresh coriander leaves and serve
coriander seeds - coarsely pounded(1/2 teaspoon)coriander (dhania) leaves - a few for garnish - 17
Serve Dal Ghiya with Punjabi Wadiyan along with Butter Naan or Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for lunch or dinner
coriander seeds - coarsely pounded(1/2 teaspoon)coriander (dhania) leaves - a few for garnish
Rate this recipe
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