| By : Nidhi Agarwal ( Posted on :03 Oct, 2006 ) | Total Views : 612 | Previous | Next |
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.
Method:
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.
Serves: 4.
Preparation time: 30-35 minutes.
