Punjabi Mukunwadi Recipes

How to Prepare / Make / Cook - Mukunwadi ?

225 grams flour. 115 grams channa dal. 2 big onions. Garlic 4 flakes. 1 inch piece ginger. 2 large tomatoes, diced. 8 alubhukharas or dry plums. ½ tsp. Turmeric powder. 4 green chillies, minced. Handful of sliced coriander leaves. 1 tsp. Ground cumin seeds. ¼ tsp. Garam masala. 1 tblsp. Coriander powder. Salt and chilli powder to taste. A pinch of baking powder.

Mix together flour, and salt then add enough water to form a stiff dough. Set aside for half an hour, then place the flour in a muslin cloth. Tie top like a bag. Take a bowl of water and put in the bag for a minute and squeeze out water. Repeat the procedure until the water in the bowl turns very white. Discard the water. Remove the dough or gluten from the muslin and mix in baking powder and knead well. Flatten gluten into thin round and steam till soft and spongy. Cut into small pieces and deep fry to a golden brown colour. Drain and set aside. Soak dal for 6 hours in water. Heat 2 tblsps. Ghee and fry ginger, garlic and onion after grinding them to a paste to a golden colour. Add spices and fry briefly, then put in the tomatoes and cook till the ghee separates. Put in chillies and dal along with the water in which it was soaked and a pinch of soda. Bring to a boil, reduce heat and cook on a gently fire till the dal is almost done. Put in wadi and plums and continue cooking till the dal is done. Serve hot garnished with coriander leaves.

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