Punjabi Wadi Choliya Ki Sabzi Recipe
Discover the delightful flavors of Punjabi cuisine with this nutritious and vibrant Punjabi Wadi Choliya Ki Sabzi. This high-protein vegetarian dish is perfect as a side for a wholesome meal and showcases the unique combination of green chickpeas and urad dal wadi, all enveloped in a rich, spiced tomato base.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badi (wadi) | 1/4 cup, lightly crushed |
| Fresh green chickpeas (Hara Choliya) | 300 grams |
| Homemade tomato puree | 1/4 cup |
| Ginger | 1 inch, grated |
| Curd (Dahi/Yogurt) | 1 cup |
| Asafoetida (hing) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Coriander Leaves (Dhania) | Small bunch, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Varies based on serving size |
| Protein | High |
| Fat | Moderate |
| Carbohydrates | Moderate |
| Fiber | High |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Instructions
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Fry the Wadis: Heat 1/2 tablespoon of sunflower oil in a heavy-bottomed pan over low heat. Add the crushed urad dal wadi and sauté until they become crisp and golden, ensuring they do not burn. Once fried, remove the wadis and set them aside in a bowl.
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Prepare the Base: In the same pan, add 1 teaspoon of oil. Once hot, introduce the homemade tomato puree, grated ginger, asafoetida, turmeric powder, coriander powder, and red chili powder. Sauté these ingredients on medium heat for about 3-4 minutes or until the tomato puree thickens.
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Combine Ingredients: Add the fresh green chickpeas and the previously fried wadi to the pan. Toss everything well to ensure the flavors meld together.
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Cook the Sabzi: Pour in 2 cups of water and season with salt. Bring the mixture to a brisk boil. Once boiling, reduce the heat to low, cover the pan with a lid, and cook until the water reduces by half and the chickpeas are tender.
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Final Touches: Stir in the curd and let it simmer for an additional minute. Adjust the seasoning according to your taste, then turn off the heat.
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Serve: Transfer the sabzi to a serving bowl, garnish with chopped coriander leaves, and serve warm. Pair it with a bowl of rice, crispy papad, and achar for a fulfilling weeknight dinner.
This Punjabi Wadi Choliya Ki Sabzi not only highlights the hearty ingredients but also offers a delightful taste of Punjabi culture right in your kitchen. Enjoy the ultimate comfort food!
