Gujarati Wadi Pulao Recipe
Overview
Embark on a delightful culinary journey with the Gujarati Wadi Pulao, a savory dish that encapsulates the essence of Gujarati cuisine. This vibrant pulao, infused with the robust flavors of wadi, a sun-dried spiced lentil dumpling, is perfect for a nourishing lunch or a comforting dinner. Paired with the refreshing Tomato Onion Tadka Raita and crispy papad, it transforms a simple meal into an extraordinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 3/4 cup |
| Badi (wadi) | 1/2 cup |
| Green chillies (finely chopped) | 2 |
| Curry leaves | 1 sprig |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| White urad dal (split) | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Turmeric powder (haldi) | 1/2 teaspoon |
| Lemon juice | 1/2 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Salt | To taste |
| Sunflower oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | Approx. 10 g |
| Carbohydrates | Approx. 50 g |
| Fat | Approx. 8 g |
| Fiber | Approx. 4 g |
| Sodium | Variable (based on salt added) |
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 65 minutes
Servings
- Servings: 4
- Cuisine: Gujarati
- Course: Lunch
- Diet: Vegetarian
Instructions
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Soak the Rice: Begin the culinary adventure by washing the basmati rice thoroughly to remove excess starch. Soak the rice in water for about 10 to 15 minutes, allowing it to absorb some moisture and enhance its texture when cooked.
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Fry the Wadi: In a wok or kadai, heat approximately 2 tablespoons of sunflower oil over medium heat. Once the oil is hot, carefully add the wadi, frying them until they attain a beautiful golden brown hue, releasing a fragrant aroma that tantalizes the senses. Once perfectly cooked, remove the wadi from the oil and set them aside, allowing them to cool slightly.
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Prepare the Tempering: In the same kadai, add a teaspoon of sunflower oil. As the oil heats up, incorporate the mustard seeds, followed by the white urad dal and chana dal. Sauté the mixture until the dals take on a slightly golden color, indicating that they are well-roasted and their flavors have developed beautifully.
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Add Aromatics: Next, introduce the asafoetida, finely chopped green chillies, and curry leaves to the hot oil. Sauté this fragrant concoction for a few seconds, allowing the spices to release their essential oils, enveloping the kitchen in a warm, inviting aroma.
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Combine Ingredients: With the tempering ready, add the previously fried wadi, soaked rice, and salt to the mix. Stir everything together gently, ensuring the wadi and rice are evenly coated with the aromatic oil and spices.
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Cook the Pulao: Pour in 2 cups of water to the mixture, bringing it to a brisk boil. As the water begins to bubble, reduce the heat to low, cover the pan tightly, and let the pulao cook undisturbed until all the water is absorbed and the rice is fully cooked, typically around 15-20 minutes.
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Rest the Pulao: Once the rice is cooked, turn off the heat and let the pulao rest for an additional 10 minutes with the lid on. This resting period allows the flavors to meld beautifully and the rice to become fluffy.
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Finish and Serve: After the resting time, gently fluff the rice with a fork. For a touch of richness, stir in a tablespoon of ghee and the freshly squeezed lemon juice.
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Serving Suggestions: Present the Gujarati Wadi Pulao in a beautiful serving dish, garnishing it with a sprinkle of fresh coriander if desired. Serve it alongside a cooling Tomato Onion Tadka Raita and some roasted papad for a truly authentic experience. This delectable dish is not only perfect for a weekday meal but also a fantastic option to pack in your lunch box, ensuring you enjoy a taste of home wherever you are.
Enjoy Your Culinary Creation
Indulge in the delightful textures and flavors of the Gujarati Wadi Pulao, where each bite takes you deeper into the heart of Gujarati cuisine. This dish is more than just a meal; it’s a warm embrace of tradition, making it a must-try for anyone looking to explore the rich culinary tapestry of India.
