• 500 gm. urad/urd/urid or black gram dal, skinless
• 375 gm. petha or ash gourd. If this is not available, use same amount of cauliflower flowerets, but petha is best because of it's fibre content.
• 125 gm. ginger
• 175 gm. green chillies or more
• 125 gm. cleaned coriander leaves, washed and drained
• 50-60 gm. black cardamom seeds, coarsely ground
• 60 gm. whole Panch Pooran
• 200 gm. coarsely ground red chillies
• 100 gm. coarsely ground black pepper
• 60 gm. fennel or sonf seeds, coarsely ground
• 25 gm. cloves, coarsely ground or pounded
• 25 gm. whole cumin seeds
• 10 gm cumin powder
• 25 gm. black cumin seeds
• 1 tsp. mace powder
• 1/4 of nutmeg, freshly grated
• 15 gm. asafetida or hing powder
• 15 gm. cinnamon powder
1. Coarsely grind urad dal in a coffee grinder.
2. Soak in enough water to cover 1/2 inch above the dal and leave for a couple of hours. It will absorb water and become like a thick batter.
3. Make a shallow well in the centre, by lifting out 1/2 a cup of the mix. Add asafoetida powder in the well and cover with the 1/2 cup of mix you had removed to make the well.
4. Leave overnight in a warm place, to let it rise a little.
5. Clean, wash and chop petha or cauliflower, grate and squeeze all water out. Keep aside.
6. Grind ginger, green chillies and coriander leaves, all together, in a food processor.
7. Measure all spices into the bowl with the dal.
8. Mix all ingredients with the dal and beat vigorously. You may need to add a little water if it is too stiff. It needs to be of a stiff, dropping consistency. If you put a blob of this mix in a jug or glass of water, it should float to the surface due to trapped air. This trapped air is responsible for making the baries light.
9. Spread a clean cloth on a clean surface, like a tray in the sun. This amount needs 2 trays. You can use trays lightly greased with oil.
10. Place(drop) small blobs of about 1 inch diameter, like pakoras, onto the cloth.
11. Leave them in the hot sun, until bone dry (very dry). Store in airtight containers or plastic bags. Freezer is good, if you have a large one.
If you prefer you could shallow fry until golden brown. Store in the refrigerator (or freeze) in an airtight container.
PUNJABI WADI CURRY:
2 tbsp oil
4 Punjabi Wadis
1 cup veggies (I used sunroot (topinambur) and broccoli)
3 cloves garlic
1 yellow chili
1/2 tsp chili powder
1 tbsp coriander powder
1/2 tsp garam masala
1/2 tbsp dried fenugreek leaves
salt to taste
Break the wadis into small pieces and shallow fry them in heated oil. Set aside. Meantime, chop the onion, garlic and chili and grate the ginger.
Heat another tablespoon of oil in a pan and brown the onions, garlic, ginger and chili. Add the spices and continue frying for another 2 minutes. Add the chopped tomato and salt to taste. Cook for another 5 minutes.
Add the vegetables and fried wadis to the curry base, add 1/2 cup water, cover and let cook for 20 - 25 minutes, until the wadis are all soft and chewy. Prepare the tadka and mix in right before serving with fresh rotis and rice.