Dal Vada is generally a tasty evening snack which goes well with tea and coffee. But, it can also be used to make some tasty dish with gravy that goes well with steamed rice and chapattis.
Dal Vadas – 6
Grated Coconut – ½ cup
Oil – 2 tbsp
Mustard (Rai) – ¾ tsp
Onion – 1 (finely chopped)
Curry Leaves – 2 strands
Asafoetida (Hing) – 1 pinch
Tomato – 1 (finely chopped)
Coriander (Dhania) Powder – 1 tsp
Red Chilli Powder – 1 tsp
Haldi (Turmeric) Powder – ¼ tsp
Tamarind – goose berry sized ball
Salt to taste
Soak the Tamarind in ½ cup of water for some time and extract the juice. Keep aside
Grind the grated Coconut into a fine paste with little water and keep aside.
Heat the Oil in a pan. Add Mustard and allow it to crackle. Add Onion, little Salt and Curry leaves. Stir fry till the Onion become translucent.
Add chopped Tomato and cook till the Tomato becomes soft.
Mash it with a flat spatula.
Add Chilli Powder, Dhania Powder and Turmeric Powder. Cook for another couple of minutes.
Add the Tamarind extract and the Coconut paste, mix well. Cover the pan with a lid and simmer for 4 to 5 minutes in low to medium flame.
Add the Dal Vadas. Adjust Salt. Add more water, if necessary. Vadas absorb lot of liquid and so, adjust water accordingly.
Allow to boil.
Cover the pan with the lid and simmer for 6 to 8 minutes.
Allow the Vadas to soak in the gravy for about 30 minutes before serving.