Lunch
Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe Step By Step
Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe Step By Step is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
30 Min Prep
🔥
30 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 1/2 cup Chana dal (Bengal Gram Dal)
- 1 Dry Red Chilli
- 5 Curry leaves
- 1/2 teaspoon Fennel seeds (Saunf)
- 2 teaspoons Sunflower Oil
- 1 inch Cinnamon stick
- 2 Cloves (Laung)
- 3 Cardamom (Elaichi) Pods/Seeds
- 2 Whole Black Pepper Corns
- 1 Bay leaf (tej patta)
- 1 Green Chilli - slit
- 1 sprig Curry leaves
- 1 Onion - finely chopped
- 1 inch Ginger - finely chopped
- 4 cloves Garlic - finely chopped
- 1/2 cup Homemade tomato puree - chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt - to taste
- 4 sprig Mint Leaves (Pudina) - or coriander leaves as required
Instructions
1
To begin making the Masala Vada Curry formula/ Chana Dal Vada Curry formula, thoroughly wash and soak chana dal for 2 hours.Once the dal is soaked, coarse grind chana dal with the items required for making the base -parched red chili, curry leaves, fennel seeds and seasoning.
2
Just shower moisture while grinding, the masala vada paste should be thick.Spoon the masala vada paste on a Idli plates and steam it exactly like how we steam Idli.
3
Or you can cooking vessel shallow fry the Vada paste in a paniyaram cooking vessel with a little coat until it browned and crisp.
4
The later gives a tasty palate to the Masala Vada Curry.Ensure you trickle coat while cooking vessel frying the vada in the paniyaram cooking vessel.Meantime, we can start making the curry.
5
mildly hot coat in a heavy bottomed cooking vessel on medium flame, introduce whole black pepper, cloves, cinnamon, bay leaf, slit green chili, curry leaves, ginger, garlic and onions.
6
Make sure to remove few seeds from green chili if you want to make it less citrusy.Once the bulb produce turns golden, introduce the tomato puree and all the masala powders - turmeric ground mix, red chili ground mix, coriander ground mix, chili ground mix and seasoning.
7
Let it make for 2 to 3 mins until the masala curry comes to a brisk bubble.introduce required moisture and let the curry masala make for a few mins.
8
Once the masala is cooked, drop in the masala vada into the curry mixture.lid it with a lid and make the Masala Vada Curry on a medium flame.
9
The masala vada curry will absorb all the moisture and become thick.
10
This will take around 5 to 7 mins.Finally introduce minced mint leaves and give the Masala Vada Curry a agitate and enjoy.enjoy Masala Vada Curry along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal.
11
You can also enjoy this curry along with Ghee char Dosa or a Karnataka Style Set Dosa formula.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
60 mins
60 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
30 minsTotal Time
60 minsMaster Chef
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