Chora wadis are lightly spiced & sun dried dumplings made from ground Chora Bean/lentils, have an intense concentrated rich flavor, and very tasty and nutritious. They are meaty in texture as well as in taste. Chora wadian are vegan as well as gluten free. Used as a great substitute for meat. Wadis are raw, hard and dried, need to be at least shallow fried or deep fry till golden, and need to be revived before using.
Soak them in a little hot water for 10-15 minutes, drain—then add them to rice or tomato base dishes, curries or with any vegetables… even soups, pasta or noodles.To enjoy the natural goodness and true taste of the wadis, the dishes need to be on the simple side, with little to detract from the integrity and predominant flavor of the wadis. The Wadis will become spongy and tender when cooked. They will soak up the sauce or gravy in which they are cooked and yet retain their texture, flavor & taste.
Recipe using Chora Wadian Heat 4 tbsp vegetable oil in a medium pot. Add 2 cup Chora wadis to the oil. Fry on medium heat till the wadis are golden brown. Remove the wadis from the pot using a spoon and set aside. In the same pot,heat 1 tbsp oil. Add 1/2tsp cumin seeds and let them sizzle about 20 seconds or till fragrant. Then add 1 chopped green chili if using and cook another 15 seconds. Add 1/7tsp asafoetida. Immediately add 1 small finely chopped onion and cook till onions are soft, about 2-3 minutes. Then add 1tbsp garlic and ginger pastes. Cook, stirring for another 2 minutes. Pour in the ½ cup tomato puree, add 1/2tspcoriander powder, 1/2tsp turmeric and1/2tsp red chilli powder if using. Let the gravy simmer for about 2 minutes. Then add the fried chora wadi along with 5 cups of water. Bring the curry to a boil. Then lower heat, place a lid on the pot and let it simmer for about 20 minutes or till the wadis have plumped up. Taste the curry and juice of ½ of lime . If the gravy is too thick, add more water. Serve hot with rice, bread, rotis or tortillas.