So, you may have seen my earlier post on the Black Vadais? As it happened, I had some batter left over from the vadais. So decided to go another route and create something new. Transformed the vadai batter into masala vadis and added them to a saucy chana dal subzi and voila! It was nothing like the vadais and yet retained it’s unique vadi quality that had not spent hours in the sun but some time in hot oil instead 🙂 Hota hai….swaad bhi, kamaal bhi…As I always say, cook and see!!
CHANA DAL-VADI SUBZI
Ingredients
- 1/4 cup of Black Vadai batter (see link above for the recipe of Black Vadais)
- 1 small Onion finely chopped
- 1 tsp Red Chili flakes
- 1 tbspGaram Masala
- 1 tbsp Coriander-Cumin powder
- Juice of half a Lemon
- Handful of Cilantro finely chopped
- 1/2 cup Chana Dal
- 2 medium sized Tomatoes
- 1 tbsp of Cumin
- 1 tsp Kalonji
- 1 tsp Turmeric
- 1 tsp Red chili powder
- 1/2 tsp Garam Masala
Instructions
Add 1/4 cup of the Black Vadai batter to a bowl.
Add the finely chopped onion and all the spices, lemon juice and cilantro. Mix everything well.
Drop small pieces of the batter into hot oil and fry them till golden brown and crisp. Drain and keep aside.
Pressure cook 1/2 cup of Chana dal till al dente. Drain off all the water. Keep aside.
Heat 1 tbsp of oil, add 1 tbsp of jeera and 1 tsp of kalonji. When they splutter, add two chopped tomatoes. Reduce the heat allow the tomatoes to cook down.
Add 1 tsp of turmeric, 1 tsp red chili powder and 1/2 tsp of garam masala. Mix well and add 1/4 cup of water.
Add the cooked chana dal and mix everything well and allow to cook for 2-3 minutes.
Just before serving, add the vadis, mix, garnish with chopped cilantro and serve immediately with hot rotis!
