Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe

Name: Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Cuisine: Indian
Ingredients: ½ cup Chana Dal (1/2 cup Chana dal (Bengal Gram Dal)); 1 piece Red Chili (1 Dry Red Chilli); 5 pieces Curry leaves (5 Curry leaves + 1 sprig Curry leaves); ½ tsp Fennel Seed (1/2 teaspoon Fennel seeds (Saunf)); 2 tsp Vegetable Oil (2 teaspoons Oil); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 3 pieces Cardamom (3 Cardamom (Elaichi) Pods/Seeds); 2 pieces Black Peppercorns (2 Whole Black Pepper Corns); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 1 piece Green Chili (1 Green Chilli slit); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); ½ cup Tomato Purée (1/2 cup Homemade tomato puree chopped); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 0 pieces Table Salt (Salt to taste); 4 sprig Mint (4 sprig Mint Leaves (Pudina) or coriander leaves as required)

A South Indian curry made by steaming or pan-frying spiced chana dal vadas, then simmering them in a gravy of tomatoes, onions, and aromatic spices.

60 minIndian

Servings3

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 3 servings

Chana Dal½ cup · 1/2 cup Chana dal (Bengal Gram Dal)
Red Chili1 piece · 1 Dry Red Chilli
Curry leaves5 pieces · 5 Curry leaves + 1 sprig Curry leaves
Fennel Seed½ tsp · 1/2 teaspoon Fennel seeds (Saunf)
Vegetable Oil2 tsp · 2 teaspoons Oil
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Cardamom3 pieces · 3 Cardamom (Elaichi) Pods/Seeds
Black Peppercorns2 pieces · 2 Whole Black Pepper Corns
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Green Chili1 piece · 1 Green Chilli slit
Yellow Onion1 piece · 1 Onion finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Garlic4 cloves · 4 cloves Garlic finely chopped
Tomato Purée½ cup · 1/2 cup Homemade tomato puree chopped
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Table Salt0 pieces · Salt to taste
Mint4 sprig · 4 sprig Mint Leaves (Pudina) or coriander leaves as required

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Steps

1To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours.
2Once the dal is soaked, coarse grind chana dal with the ingredients for making the base -dry red chili, curry leaves, fennel seeds and salt. Just sprinkle water while grinding, the masala vada batter should be thick.
3Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli. Or you can pan fry the Vada batter in a paniyaram pan with a little oil until it browned and crisp. The later gives a delicious taste to the Masala Vada Curry.
4Ensure you drizzle oil while pan frying the vada in the paniyaram pan.
5Meantime, we can start making the curry. Heat oil in a heavy bottomed pan on medium flame, add whole black pepper, cloves, cinnamon, bay leaf, slit green chili, curry leaves, ginger, garlic and onions. Make sure to remove few seeds from green chili if you want to make it less spicy.
6Once the onion turns golden, add the tomato puree and all the masala powders - turmeric powder, red chili powder, coriander powder, chili powder and salt. Let it cook for 2 to 3 minutes until the masala curry comes to a brisk boil.
7Add required water and let the curry masala cook for a few minutes. Once the masala is cooked, drop in the masala vada into the curry mixture.
8Cover it with a lid and cook the Masala Vada Curry on a medium flame. The masala vada curry will absorb all the water and become thick. This will take around 5 to 7 minutes.
9Finally add chopped mint leaves and give the Masala Vada Curry a stir and serve.
10Serve Masala Vada Curry along withTawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal. You can also serve this curry along withGhee Roast Dosa or a Karnataka Style Set Dosa Recipe