CHANA DAL VADA - Keeping the monsoon snack craze alive.. here's the next recipe in the series :) The super popular Dal Vada or Chana Dal Vada.
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DAL VADA
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Dal Vada Mixture
2 cups Chana dal (soak for 2-3 hrs) चना दाल
⅓ cup Shallots (peeled & roughly chopped, सांभर प्याज
1 tsp Cumin seeds, जीरा
1 tsp Fennel seeds, सौंफ
1 tsp Black peppercorns, crushed, कुटी काली मिर्च
8-10 no. Black peppercorns, काली मिर्च के दाने
Salt to taste, नमक स्वादअनुसार
¼ cup Chana dal, soaked, चना दाल
2-3 sprig Curry leaves, chopped, करी पत्ते
4 no. Green chillies (less spicy & chopped) हरी मिर्च
1 ½ inch Ginger (peeled & chopped) अदरक
2-3 tbsp Coriander leaves, chopped, धनिया पत्ता
Prepared Tempering, तयार किया हुआ तड़का
For Chutney
1 ½ cups fresh Coconut, grated, कसा हुआ नारियल
1 no. Green chilli, broken into half, हरी मिर्च
½ inch Ginger (peeled & chopped) अदरक
2 tsp Roasted chana dal, भुनी हुई चना दाल
Salt to taste, नमक स्वादअनुसार
A pinch of asafoetida, हिंग
¼ tsp Cumin seeds, जीरा
Prepared Tempering, तयार किया हुआ तड़का
½ tsp Lemon juice (optional) नींबू का रस
For Tempering
1 tbsp Oil, तेल
½ tsp Urad dal, उड़द की दाल
¼ tsp Small Mustard seeds, बारिक राय
2 no. Dry kashmiri red chilies, broken into half, सूखी कश्मीरी लाल मिर्च
1 no. sprig Curry leaves, करी पत्ते
Other Ingredients
Oil for frying, तेल तलने के लिए
Process
For Dal Vada
In a grinder jar, add chana dal, shallots, cumin seeds, fennel seeds, crushed black peppercorns, black peppercorns, salt to taste and make a coarse paste.
Transfer it to a parat or plate, add chana dal, curry leaves, green chilies, ginger, coriander leaves, prepared tempering and mix it well.
Make lemon size balls and flatten them.
Place it in hot oil and fry until half cooked.
Transfer it to an absorbent paper and keep it aside.
Refry the vada until crispy and golden in color.
Transfer it to a serving dish and serve hot with prepared chutney.
For Chutney
In a bowl, add fresh coconut, green chili, ginger, roasted chana dal, salt to taste, asafoetida, and cumin seeds.
Transfer it into a grinder jar and grind it into a smooth fine paste.
Add prepared tempering, lime juice and mix it well.
Keep it aside for further use.
For Tempering
In a small shallow pan, heat oil, add urad dal, mustard seeds, dry kashmiri red chilies, curry leaves and let it splutter well.
keep it aside for further use.
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