INGREDIENTS:
Moong dhal – 100g
Bengal gram – 100g
Onion – 1
Tomato – 2
Green chilly – 2
Ginger – 1 inch
Garlic pods – 6
Sambar powder – 1 tsp
Coriander leaves – ½ handful
Oil – 2 tsp
Salt
For Seasoning:
Cinnamon – 1
Cloves – 2
Fennel/Sombu – ½ tsp
Cardamom – 1
Bay leaf – 1
Curry leaves – a leaflet
Asafoetida– ½ tsp
METHOD:
1.
Soak
partly dry roasted Moong dhal & Bengal gram for an hour.
2.
Grind to a slightly coarse paste along with
ginger, a green chilly and salt.
3.
Steam the above in an idly plate and cut into
small cubes/pieces.
4.
Take a pan and add a little oil and add the
pieces and saute for 2 minutes and keep aside. This is done to get vada taste.
5.
Take a pan and add oil. Add the ingredients
for seasoning one by one.
6.
Add sliced onion, mashed garlic and slit
green chilly. Saute for a while.
7.
Add finely chopped tomatoes and a pinch of
salt, mix well till the tomatoes turn mushy. Add sambar powder and required
salt and mix well. Do remember that salt has already been added to the dhal
mixture.
8.
Add 2 to 3 cups of water, since the dhal will
absorb water and allow to boil.
9.
Add the dhal pieces and close the pan for 5
minutes. Stir occasionally.
10.
If needed, add little more water. Add
coriander leaves and mix well.
11.
Tasty and aromatic vada curry is ready.
12.
It goes well with idly, dosa and pongal.
Note:
Vada curry is usually made by frying
vadas in oil or with leftover masal vadas ( Already there is a recipe for masal
vada in this blog). Here, keeping in mind the health factor, I have tried the steamed
version. It tasted so well and there is no difference in taste between both
versions.
Vada curry is done using bengal
gram/channa dhal. But I have tried using moong dhal along with bengal gram.
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