Punjabi Wadi Recipe

Ingredients:
PUNJABI WADI:500 gm.

Urad Dal or black gram dal,

skinless 375 gm. petha or ash gourd.If this is not available, use same amount of cauliflower flowerets or Zuchini

2 TablespoonsGinger paste

Green Chillies 10 finely chopped

Finely Chopped coriander leaves 1 Cup

Coarsely Ground black cardamom seeds

1 teaspoonRed Chilly powder

1 tablespoon Black Peper coarsely ground

2 tablespoonsSaunf ( Fennel Seeds)

2 tablespoons20 Cloves - coarsely grounded

Jeera(Cumin Seeds) 2 tablespoons

1 tsp. mace powder (jaiphal)

2 pinches of nutmeg, freshly grated

1 teaspoon of asafetida or hing powder

1/2 teaspon of. cinnamon powder

Instructions:
1. Coarsely grind urad dal in a dry 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 Add the asafoetida powder in and mix well. 4. Leave overnight in a warm place, to let it rise a little. 5. Clean, wash and gratech the petha or cauliflower and squeeze the water out and keep aside. 6. Grind ginger, green chillies and coriander leaves, all together, in a food processor. 7. Take a big mixing bowl and add the Dal in.8. Add all the other ingredients.9. Beat vigorously and mix well, add water as needed to fix the consistency to a dropping consistency. 10. Take 2 trays and put the greased paper or baking paper in the tray .11. Now put small blobs the size of Pingpong Balls on the tray.12. Leave them in the hot sun, until dry.Store in airtight containers or plastic bags. Freezer is good, if you have a large one.