A - Z Biryani / Khichdi / Pulao Series ~ W for Wadi - Subz Pulao / Wadi Chawal

My today's dish is inspired by wadi chawal, a preparation from Punjabi cuisine. Wadis are the star ingredient of the dish as the title indicates and means sun-dried lentil wafers in this particular case. Wadis have other regional names in India like wadiyan, vadiyalu, sandige, vadagam and others and they are made with various lentils, grains and other stuff.  Amritsari wadis are typically used in this rice preparation which are made with a batter of black gram and spices. I make an Andhra version urad dal wadis but they don't include any spices other than chillies. They are my most favorite ones in the category and I had run out of them. My local store always carries Amritsari wadis but unfortunately they also had run out of stock last month when I needed to try this dish.

I used my homemade Rajasthani moong dal wadis called mangodis instead of Amritsari ones, which by the way serves the purpose quite well. They hold the shape quite well even after getting cooked and do not get either soggy or mushy. They cannot be eaten even after frying as they remain hard and need cooking. I made a pulao adding some vegetables along with mangodis to make it colorful and nutritious. Mangodis cover the protein part of the dish and lend a spicy, flavorful punch when you bite into them. This wadi subz pulao along with some plain yogurt / raita makes a quick, decent and flavorful meal.

Ingredients: (Yield 2 servings)
1 - 2 tbsp. oil
12 - 15 wadi, if using small sized pieces (I used mangodis)
1 inch cinnamon piece
2 cardamom pods
2 cloves
1 star anise
1 bay leaf
1 onion, thinly sliced
1/2 tsp. ginger -garlic paste (or grated)
1 cup chopped, mixed vegetables (Optional. I used a capsicum and a carrot.)
1/2 cup basmati rice
1.5 tsp. salt
3/4 cup water

Directions:
* Fry wadi in hot oil until golden brown. Remove them with a slotted spoon and drain on paper towel lined plate and keep aside.
* Pressure cook together rice, salt, water, and wadis for 3 whistles. Let the rice cool a bit.
* Heat a tbsp. oil in a pan and add cumin seeds, cinnamon, cardamom, cloves, star anise and bay leaf. When cumin seeds start to brown, add onion slices and fry until golden brown.
* Add vegetables if using, cover and cook until tender.
* Add the cooked rice along with wadi. (Taste and adjust the salt if needed.) Gently mix to combine and serve warm with a side dish of your choice.
* Serve with yogurt / raita.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao
N - Nei choru

O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi
V - Vaal Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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