Vada Curry Recipe
Ingredients
| Lentils | 1 Cup (16 tbs) | |
| Coriander | 2 Tablespoon, chopped | |
| 2 : Hari Mirch (green chillies), finely chopped | ||
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Onions | 2 , finely sliced | |
| Black mustard seeds | 1 Teaspoon | |
| 10 – 15 Kari Patta (curry leaves) | ||
| Ginger paste | 1 Teaspoon | |
| Garlic paste | 1 Teaspoon | |
| Tomatoes | 2 , finely chopped | |
| Gramflour | 2 Tablespoon, mixed | |
| Coriander powder | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
Directions
Wash the channa daal and soak for 15 minutes. Drain water and grind coarsely, add salt, hara dhania and hari mirch. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. 8. Serve hot, accompanied Lemon rice/Dosa.
Chef
