1

To begin making the Punjabi Wadi Choliya Ki Sabzi Recipe, heat 1/2 tablespoon of oil in a heavy bottomed pan. Add the crushed urad dal wadi to the oil and sauté on low heat till they become crisp and golden. Take care not to burn them. Once done, remove the fried wadis to a bowl and keep aside.

2

Heat a teaspoon of oil in the same pan. Add the tomato purée, ginger, asafoetida, turmeric powder, coriander powder and red chili powder. Sauté and cook on medium heat for 3-4 minutes until the tomato puree is thick.

3

Now add the Hara Choliya (Green Chickpeas) and crisp wadi to the pan.

4

Toss well and add 2 cups of water, salt and bring the Choliya Wadi Sabzi to a brisk boil. Once it comes to a brisk boil, turn the heat to low, cover with a lid and cook till water is reduced to half and hara Choliya is tender and cooked.

5

Stir in the yogurt and simmer for another minute. Once done, check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer to a serving bowl. Stir in the chopped coriander leaves and serve.

6

Serve the Punjabi Wadi Choliya Ki Sabzi along with a bowl of rice, papad, and achar for a wholesome weeknight dinner.

7

Notes:

1. Always add the yogurt towards the end after switching off the flame. If you plan to serve it later then add the yogurt after reheating the dish and before serving.
2. If you are using the pressure cooker, then cook for 2 whistles.