We rarely make this at home but it is my Nani’s favourite and I thought this could be something for her this Mother’s Day. She loves the taste of wadi because it adds an amazing flavour and can even uplift the simplest of dishes (like ghia sabzi). Wadi is an intrinsically Punjabi ingredient which transports any Punjabi person to their roots and conjures nostalgic memories. It transforms a dish to one which is very special
I learnt and made this with my mom today and a rich aroma filled the kitchen. My nani was delighted when she saw the dal and I realised it takes very little to make her so happy!
Happy Mother’s Day!
1. 1 cup dal/lentils (gram)
2. 2.5 cups water
3. 1 tbsp ginger garlic paste
4. 1 small bunch Palak/spinach
5. 1 piece wadi
6. 2/3 tsp haldi / turmeric
7. 2/3 tsp salt
8. Pinch of garam masala
9. 1 medium onion
10. 1 medium tomato
11. 1 green chilli slices
12. 1 tbsp oil
13. 1 tsp chilli oil
1. Wash and soak the dal for 20 minutes. Drain and put it in a pressure cooker. Add the ginger garlic paste, salt, haldi (turmeric) and close the lid. Let it go off for one whistle and then switch off the gas and do not open the lid all the steam is let off.
This takes about 15-20 minutes. You can use a pot as well but the cooking time will be longer and you’ll need 1/2 a cup more of water
2. Wash and boil the spinach. Drain and let it cool. Then chop the spinach roughy and keep it aside.
3. Chop the onion and tomato very finely and small.
4. Take a small wok, heat on medium and add oil.
5. Break the wadi into smaller pieces and add to the wok. Stir for 1-2 minutes then add the chopped onions and green chilli’s. Stir for 3 minutes.
6. Add the chopped tomatoes and stir for another 3 min.
7. Add the boiled dal to the wok along with the water and then the chopped spinach.
8. Reduce heat to low and stir gently for 5-7 min and let it come together (so that the spinach water and dal is not floating separately)
9. Garnish with chilli oil if you like.