Dal Ghiya with Punjabi Wadiyan Recipe: Lentils with Bottle Gourd & Sundried Lentil Dumplings
Dal Ghiya with Punjabi Wadiyan is a heartwarming and nutritious dish, perfect for a cozy lunch or dinner. This recipe combines the wholesome goodness of chana dal (Bengal gram lentils), tender bottle gourd, and the delightful crunch of Punjabi wadiyan—sun-dried lentil dumplings. With aromatic spices and a rich tempering of ghee, this dish offers a taste of Awadhi cuisine that is both comforting and flavorful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badi (Wadi) | 1 cup |
| Bottle Gourd (Lauki) – cubed | 2 cups |
| Chana Dal (Bengal Gram Lentils) | 1 cup |
| Onion (finely chopped) | 1 medium |
| Tomatoes (chopped) | 3 medium |
| Ginger (finely chopped) | 1/2 inch piece |
| Green Chilies | 2 |
| Cumin Seeds (Jeera) | 1 tsp |
| Coarsely Pounded Coriander Seeds | 1/2 tsp |
| Asafoetida (Hing) | 1 pinch |
| Red Chili Powder | 1/2 tsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Garam Masala Powder | 1/2 tsp |
| Salt | To taste |
| Water | As needed |
| Fresh Coriander Leaves (for garnish) | A few sprigs |
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Awadhi
Course: Main Course
Diet: Vegetarian
Instructions
Step 1: Prepare the Chana Dal
Begin by washing the chana dal thoroughly. Soak it in water for about 30 minutes to ensure it cooks evenly and softens during the pressure cooking process.
Step 2: Temper the Spices
In a preheated pressure cooker, heat ghee and add cumin seeds. Let them sputter in the hot ghee, releasing their nutty aroma. Immediately, add the coarsely pounded coriander seeds and sauté for a few seconds. This will help bring out the warm, citrusy flavor of the coriander.
Step 3: Add the Wadi
Next, break the wadi into small pieces and add it to the cooker. Sauté it in the ghee until it turns golden brown, which will enhance its flavor and texture.
Step 4: Sauté the Aromatics
Add finely chopped ginger, onions, and green chilies to the cooker. Sauté them until the onions become soft and translucent, releasing their natural sweetness. This creates a flavorful base for the dish.
Step 5: Cook the Tomatoes
Add the chopped tomatoes to the cooker and cook them until they break down and become soft and mushy. This will create a rich, tangy sauce that adds depth to the dish.
Step 6: Add the Spices
Once the tomatoes are cooked, stir in a pinch of asafoetida, turmeric powder, and red chili powder. Sauté for a minute to allow the spices to release their aroma and infuse the dish with their flavor.
Step 7: Add the Dal and Bottle Gourd
Add the soaked chana dal and cubed bottle gourd to the cooker. Stir well to combine the ingredients. The bottle gourd will soften and release a subtle sweetness, balancing the spices.
Step 8: Pressure Cook the Dish
Add enough water to cover the mixture. Close the lid of the pressure cooker and cook for one whistle on medium-high heat. After the first whistle, reduce the heat to low and continue to cook for another 15 minutes to allow the flavors to meld and the dal to cook thoroughly.
Step 9: Release the Pressure
Turn off the heat and allow the pressure to release naturally. This ensures that the dal retains its soft texture and the flavors develop fully.
Step 10: Final Touches
Once the pressure has been released, open the cooker and stir in the garam masala powder. This aromatic blend of spices will give the dish a rich, savory finish.
Step 11: Garnish and Serve
Transfer the Dal Ghiya with Punjabi Wadiyan into a serving bowl. Garnish with fresh coriander leaves for a pop of color and freshness.
Serving Suggestions
Dal Ghiya with Punjabi Wadiyan is best enjoyed with Butter Naan or Steamed Rice, offering a perfect balance of textures and flavors. For a refreshing side, serve it with Carrot Cucumber Tomato Salad with Lemon and Coriander, adding a crisp and tangy contrast to the rich, savory dal.
This dish is an ideal choice for a wholesome and satisfying vegetarian meal that is both light yet filling. The unique addition of Punjabi wadiyan makes it a standout recipe that will leave everyone craving more.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12g |
| Carbohydrates | 45g |
| Fiber | 10g |
| Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 400mg |
| Potassium | 450mg |
| Vitamin A | 5% DV |
| Vitamin C | 15% DV |
| Calcium | 6% DV |
| Iron | 10% DV |
Dal Ghiya with Punjabi Wadiyan offers a flavorful and nutrient-packed meal, with the earthy taste of chana dal, the freshness of bottle gourd, and the unique taste of sundried lentil dumplings. This recipe will bring the warmth and richness of traditional Awadhi cuisine to your table in no time!
