Vada Curry

Cooking time: 30 minutes

Serves: 6

Ingredients:

1 cup daal channa ( gram lentils)
2 tablespoon coriander, fresh chopped
2 whole green chilli, finely chopped
For deep frying oil
2 medium onion sliced
1 teaspoon Sarson ( black mustard seeds)
15 kari pata ( curry leaves)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoon besan ( gramflour)
1 teaspoon coriander powder
1 teaspoon red chilli powder
1/2 teaspoon garam masala

Method:

1. Wash the channa daal and soak for 15 minutes
2. Drain water and grind coarsely, add salt, hara dhania and hari mirch.
3. 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.
4. Reheat 3 tablespoon oil in another pan, add onion and fry until golden, add urad daal, sarson and kari patta. Fry for 2-3 minutes.
5. Mix in ginger and garlic pastes and fry further for 2-3 minutes.
6. Add tomatoes, salt , dhania powder, chilli powder and garam masala and fry until the oil seperates.
7. 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.