Vadas are basically fried balls made with lentils. This delicacy hails from the south of India. Its usually eaten for breakfast or snacktime but in my home we eat it for lunch. Its usually served with “sambhar” which is watery spicy lentil soup with vegetables and coconut chutney. I personally feel its a bit too much of lentil here so i serve it with this spicy tomato soup. This recipe calls for urad daal(white lentils) but if you cant get that and want to try this dish out then just use any lentils you can lay your hands on!! Its a good gluten free recipe for those who are allergic to gluten and its also a vegan recipe.
1 cup of white urad daal (white lentils) or you can use any daal
1 inch piece of ginger or less if you dont like ginger
salt to taste
1/2 teaspoon of Nitu Didi cumin seeds
1-2 green chillies chopped if you want it spicy
a little chopped green coriander (optional)
oil to deep fry
a little water for grinding
Soak the lentils overnight in ample water. Next day drain it and grind it in a blender with the ginger and very little water till very smooth. Add salt and the cumin seeds, green chilli and chopped coriander and leave the batter to ferment at room temperature for a few hours. Heat oil in a pan for deep frying and with the help of a teaspoon take spoonfuls of batter and drop into the hot oil. Deep fry till golden brown and crispy.
4 red tomatoes, cut into half
1/2 inch piece of ginger, if you like the taste of ginger
1/2 teaspoon Nitu Didi cumin seeds
1/2 teaspoon of black mustard seeds
a few curry leaves (optional)
a little red chilli powder
1 chopped green chilli
a pinch of Nitu Didi turmeric powder
salt to taste
a pinch of sugar
chopped coriander leaves
2 teaspoons of oil
Pressure the cook the tomatoes with 2-3 cups of water and the ginger for about 2 whisltes or 5 minutes of pressure time . (if you dont have a pressure cooker just boil the tomatoes with water in a normal saucepan). When cooled blend it in a blender and strain it if you wish, i did not strain it. Heat oil in a pan and add the mustard seeds and let them splutter and then add the cumin seeds and the curry leaves. Imediately add the blended tomato puree and the turmeric powder, salt and sugar and the green chillies, red chillipowder and the coriander leaves. Let it come to a boil and simmer for 2-3 minutes. Check seasoning and correct it. There you have a lovely spicy tomato soup which you can eat with the vadas or on its own!!

This entry was posted in Everything Vegetarian, Gluten Free, Indian Restaurant Dishes, Lentils, Veg Starters, Vegan and tagged , , , . Bookmark the permalink.

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