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Occasions
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Ingredients- 1 cup chana dahl, soaked
- 2 green chilies, finely chopped
- 2 onions, finely sliced
- 1 tsp mustard seeds
- 8-10 curry leaves
- 2 tsp ginger garlic paste
- 2 tomatoes, finely sliced
- 2 tbsp gram flour (besan), mixed in 1 cup of water
- 1 tsp coriander powder
- 1 tsp chili powder
- 1/2 tsp garam masala powder
- Oil for frying
- 2 tbsp coriander leaves, chopped
Procedure- Mix the chana dahl with salt, coriander leaves, green chilies and grind coarsely.
- Heat oil in a frying pan, fry spoons-full of the chana dahl paste to make small vada.
- Fry until golden brown, drain excess oil and keep aside.
- Reheat 3 tbsp of same oil in another pan, add mustard seeds, chopped onion and fry until brown. Also add curry leaves and fry for 2-3 minutes.
- Then add ginger garlic paste, tomatoes, coriander powder, chili powder, garam masala powder, salt and fry until the oil separates.
- Stir in gram flour water and bring to a boil.
- Now add the prepared vada, mix well, cover the pan and leave to simmer for 5-10 minutes.
- Serve hot with any pulao or parathas.
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