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Vadakari (Spicy Lentil Curry) Recipe
|Turmeric powder||1⁄2 Teaspoon|
|Chilli powder||2 Teaspoon|
|Garam masala||1 Teaspoon|
|Ginger garlic paste||1 Teaspoon|
|Bay leaf||1 Large|
|Cinnamon piece||1 Small|
|Mustard||1⁄4 Teaspoon (Adjust quantity as needed)|
|Chana dal||1 Cup (16 tbs)|
|Fennel seeds||1 Teaspoon|
Calories 251 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 0.27 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 292.7 mg12.2%
Total Carbohydrates 45 g15.1%
Dietary Fiber 17.9 g71.6%
Sugars 8.3 g
Protein 16 g31.6%
Vitamin A 31% Vitamin C 48.3%
Calcium 10.7% Iron 23.3%
*Based on a 2000 Calorie diet
Shape the coarse paste into small vada's and deep fry them. The vada's can be taken out little early and not necessary to fry them till they are golden brown.
Scramble the vada's after cooling them and keep aside.
Now in a pan pour little oil and then add mustard, fennel seeds, curry leaves, bay leaves, cinnamon, cloves and cardomom.
Fry lengthwise chopped onions, chopped tomatoes and slited chillies along with the above ingredients.
Add turmeric, red chilli powder, garam masala, salt to the mixture.
Add 1cup of water, close the lid and leave for 10-12 minutes in medium flame.
Once you feel all the ingredients is cooked well, start adding this scrambled vadas in the gravy.
Mix gently, keep on low flame for 8-10 minutes. Finally add fresh coriander and serve.
This dish goes well with Idli & Dosa.