April 23, 2024

How to make Kashmir Dahi Wadi? Food recipe

Dahi Wadi is a traditional Kashmiri dish made with lentil dumplings (wadis) that are soaked in yogurt and seasoned with a variety of spices.

Dahi Wadi is a traditional Kashmiri dish made with lentil dumplings (wadis) that are soaked in yogurt and seasoned with a variety of spices. It is typically served as a side dish or as an appetizer.

Ingredients:

  • 1 cup urad dal (split black lentils)
  • 1 teaspoon baking soda
  • Salt, to taste
  • Oil, for frying
  • 2 cups plain yogurt
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon fennel powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon asafetida powder
  • 1 teaspoon mustard oil
  • 2 green chilies, finely chopped
  • 1 tablespoon chopped fresh cilantro

Instructions:

  1. Rinse the lentils in water and then soak them in water for 4-5 hours.
  2. Drain the lentils and grind them into a fine paste using a food processor or a blender.
  3. Add the baking soda and salt to the paste and mix well.
  4. Heat oil in a deep frying pan over medium heat.
  5. Wet your hands and take a small portion of the paste and shape it into a small ball. Carefully drop the ball into the hot oil and repeat the process with the remaining paste. Fry the dumplings until they are golden brown on all sides. Drain the fried dumplings on a paper towel-lined plate.
  6. In a separate bowl, mix the yogurt with the red chili powder, cumin powder, fennel powder, coriander powder, ginger powder, and asafetida powder.
  7. Heat the mustard oil in a pan over medium heat. Add the green chilies and fry for a few seconds.
  8. Add the yogurt mixture to the pan and stir well. Bring the mixture to a boil and then reduce the heat to low.
  9. Carefully add the fried dumplings to the pan and stir gently to coat them with the yogurt mixture.
  10. Cover the pan with a lid and cook for 5-7 minutes, or until the dumplings are well infused with the yogurt and the sauce has thickened.
  11. Garnish with chopped fresh cilantro before serving.

Dahi Wadi is best served with rice or roti. It can also be eaten as a standalone dish or as a side dish with other traditional Kashmiri dishes such as Rogan Josh or Yakhni. The dish can be adjusted to taste by increasing or decreasing the amount of spices and chili powder.

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