Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe
A vegetarian South Indian Recipes recipe with chana dal (bengal gram dal), dry red chilli, curry leaves. Ready in 1h, serves 3.
Curated byAditi Iyer🇮🇳
Instructions
20 steps- 1
To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours
chana dal (bengal gram dal)(1/2 cup)curry leaves(5)sprig curry leaves(1) - 2
Once the dal is soaked, coarse grind chana dal with the ingredients for making the base -dry red chili, curry leaves, fennel seeds and salt
chana dal (bengal gram dal)(1/2 cup)curry leaves(5)fennel seeds (saunf)(1/2 teaspoon)sprig curry leaves(1)salt - to tastesprig mint leaves (pudina) - or coriander leaves as required(4) - 3
Just sprinkle water while grinding, the masala vada batter should be thick
- 4
Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli
- 5
Or you can pan fry the Vada batter in a paniyaram pan with a little oil until it browned and crisp
- 6
The later gives a delicious taste to the Masala Vada Curry
curry leaves(5)sprig curry leaves(1)salt - to taste - 7
Ensure you drizzle oil while pan frying the vada in the paniyaram pan
- 8
Meantime, we can start making the curry
curry leaves(5)sprig curry leaves(1) - 9
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
curry leaves(5)inch cinnamon stick(1)cloves (laung)(2)whole black pepper corns(2)bay leaf (tej patta)(1)green chilli - slit(1)sprig curry leaves(1)onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)sprig mint leaves (pudina) - or coriander leaves as required(4) - 10
Make sure to remove few seeds from green chili if you want to make it less spicy
fennel seeds (saunf)(1/2 teaspoon)green chilli - slit(1) - 11
Once the onion turns golden, add the tomato puree and all the masala powders - turmeric powder, red chili powder, coriander powder, chili powder and salt
onion - finely chopped(1)homemade tomato puree - chopped(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastesprig mint leaves (pudina) - or coriander leaves as required(4) - 12
Let it cook for 2 to 3 minutes until the masala curry comes to a brisk boil
curry leaves(5)sprig curry leaves(1) - 13
Add required water and let the curry masala cook for a few minutes
curry leaves(5)sprig curry leaves(1)sprig mint leaves (pudina) - or coriander leaves as required(4) - 14
Once the masala is cooked, drop in the masala vada into the curry mixture
curry leaves(5)sprig curry leaves(1) - 15
Cover it with a lid and cook the Masala Vada Curry on a medium flame
curry leaves(5)sprig curry leaves(1) - 16
The masala vada curry will absorb all the water and become thick
curry leaves(5)sprig curry leaves(1) - 17
This will take around 5 to 7 minutes
- 18
Finally add chopped mint leaves and give the Masala Vada Curry a stir and serve
curry leaves(5)sprig curry leaves(1)onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)homemade tomato puree - chopped(1/2 cup)sprig mint leaves (pudina) - or coriander leaves as required(4) - 19
Serve Masala Vada Curry along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal
curry leaves(5)sprig curry leaves(1) - 20
You can also serve this curry along with Ghee Roast Dosa or a Karnataka Style Set Dosa Recipe
curry leaves(5)sprig curry leaves(1)
Rate this recipe
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Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe
A vegetarian South Indian Recipes recipe with chana dal (bengal gram dal), dry red chilli, curry leaves. Ready in 1h, serves 3.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
20 steps- 1
To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours
chana dal (bengal gram dal)(1/2 cup)curry leaves(5)sprig curry leaves(1) - 2
Once the dal is soaked, coarse grind chana dal with the ingredients for making the base -dry red chili, curry leaves, fennel seeds and salt
chana dal (bengal gram dal)(1/2 cup)curry leaves(5)fennel seeds (saunf)(1/2 teaspoon)sprig curry leaves(1)salt - to tastesprig mint leaves (pudina) - or coriander leaves as required(4) - 3
Just sprinkle water while grinding, the masala vada batter should be thick
- 4
Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli
- 5
Or you can pan fry the Vada batter in a paniyaram pan with a little oil until it browned and crisp
- 6
The later gives a delicious taste to the Masala Vada Curry
curry leaves(5)sprig curry leaves(1)salt - to taste - 7
Ensure you drizzle oil while pan frying the vada in the paniyaram pan
- 8
Meantime, we can start making the curry
curry leaves(5)sprig curry leaves(1) - 9
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
curry leaves(5)inch cinnamon stick(1)cloves (laung)(2)whole black pepper corns(2)bay leaf (tej patta)(1)green chilli - slit(1)sprig curry leaves(1)onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)sprig mint leaves (pudina) - or coriander leaves as required(4) - 10
Make sure to remove few seeds from green chili if you want to make it less spicy
fennel seeds (saunf)(1/2 teaspoon)green chilli - slit(1) - 11
Once the onion turns golden, add the tomato puree and all the masala powders - turmeric powder, red chili powder, coriander powder, chili powder and salt
onion - finely chopped(1)homemade tomato puree - chopped(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastesprig mint leaves (pudina) - or coriander leaves as required(4) - 12
Let it cook for 2 to 3 minutes until the masala curry comes to a brisk boil
curry leaves(5)sprig curry leaves(1) - 13
Add required water and let the curry masala cook for a few minutes
curry leaves(5)sprig curry leaves(1)sprig mint leaves (pudina) - or coriander leaves as required(4) - 14
Once the masala is cooked, drop in the masala vada into the curry mixture
curry leaves(5)sprig curry leaves(1) - 15
Cover it with a lid and cook the Masala Vada Curry on a medium flame
curry leaves(5)sprig curry leaves(1) - 16
The masala vada curry will absorb all the water and become thick
curry leaves(5)sprig curry leaves(1) - 17
This will take around 5 to 7 minutes
- 18
Finally add chopped mint leaves and give the Masala Vada Curry a stir and serve
curry leaves(5)sprig curry leaves(1)onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)homemade tomato puree - chopped(1/2 cup)sprig mint leaves (pudina) - or coriander leaves as required(4) - 19
Serve Masala Vada Curry along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal
curry leaves(5)sprig curry leaves(1) - 20
You can also serve this curry along with Ghee Roast Dosa or a Karnataka Style Set Dosa Recipe
curry leaves(5)sprig curry leaves(1)
Rate this recipe
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