Gujarati Wadi Pulao Recipe
Gujarati Wadi Pualo is an easy recipe where rice is mixed with wadi and other everyday spices. Serve it with Tomato Onion Tadka Raita and a roasted Papad for a weekday meal. You can also pack this in your Lunch Box.
The sun dried lentil dumplings are called Wadi in Gujarat. In size and shape they are quite dainty compared to their Punjabi counterparts the Mangodi. The widely used Wadi in Gujarat are the ones made of Chana Dal (white eyed bean dal) followed by green mung dal and yellow mung dal, supplementing the need of proteins in the predominantly vegetarian Gujarati cuisine.
The Gujarati Wadi Pulao is a slightly different take on the way the Wadi are consumed in Gujarat, mostly clubbed with vegetables to make dry or semi-dry subzi.
The Gujarati Wadi Pulao is tempered using the southern Indian tempering staples like urad and chana dal, lending it a nice blend of flavors. It works best when one does not intend to spend lot of time in the kitchen and is looking for a simple single-bowl meal.
If you like this recipe, you can also try other Pulao recipes that you can make for your everyday meals:
- 3/4 cup Basmati rice
- 1/2 cup Badi (wadi)
- 2 Green Chillies , finely chopped
- 1 sprig Curry leaves
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon White Urad Dal (Split)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Lemon juice
- 1 Asafoetida (hing)
- Salt , to taste
- Cooking oil , for cooking
How to make Gujarati Wadi Pulao Recipe
To begin making the Gujarati Wadi Pulao Recipe, wash and soak the rice for 10 to 15 minutes.
Heat 2 tablespoons of oil in a wok or a kadai and stir fry the wadi until golden brown in color. Once done, remove the wadi from the oil and keep aside.
In the same kadai, heat a teaspoon of oil; add the mustard seeds, urad dal, chana dal and fry until the dals have slightly changed color and are well roasted. Add asafoetida, green chilies and curry leaves and saute for a few seconds.
Add the fried wadi, soaked rice and salt. Give it a good stir. Add 2 cups of water and bring the pulao to a brisk boil.
Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook until all the water is absorbed and the rice is completely cooked. Once cooked, turn off the heat and allow the rice to rest for another 10 minutes.
After 10 minutes stir in a tablespoon of ghee and the juice from the lemon.
I am Sheetal Bhatt, a development professional turned home baker and now a food blogger at theroute2roots.com. The food philosophy I practice is the one I have grown up with - ‘less is more’ and ‘we are what we eat’ and foods cooked at home were reflection of the same as well - simple, fresh and wholesome. Simple, earthy and soulful foods have always appealed me and some of the best foods I have had are ones at the homes of the communities I worked with in rural Gujarat. ‘theroute2roots’ is our effort to explore, celebrate and document the native food and craft traditions, particularly of Gujarat, the state we belong to. The need to photograph my bakes and the food I cooked for the blog also introduced me to the world of food photography, the craft that I am self-learning. Along with food blogging and learning food photography I continue to work as a freelance development consultant.