Masala Vada Curry Recipe – Chana Dal Vada Curry Recipe

Indian
Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe

  • To start preparing the Masala Vada Curry/Chana Dal Vada Curry recipe, wash the chana dal thoroughly and soak it for 2 hours.

  • Once the dal is soaked, roughly grind the chana dal with the base ingredients: dry red chillies, curry leaves, fennel seeds and salt. Just add water while grinding, the masala vada batter should be thick.

  • Pour the masala vada batter on an Idli plate and steam it just like we do with Idli. Or you can fry the Vada batter in a paniyaram with a little oil until it turns golden brown and crispy. This gives a delicious flavor to the Masala Vada Curry.

  • Make sure to drizzle oil while frying the vada in the paniyaram pan.

  • In the meantime we can start preparing the curry. Heat oil in a heavy bottomed pan over medium heat, add whole black pepper, cloves, cinnamon, bay leaf, chopped green chilli, curry leaves, ginger, garlic and onions. Make sure to remove some seeds from the green chilli if you want to make it less spicy.

  • Once the onion is golden, add the tomato paste and all the masala powders: turmeric powder, red chilli powder, coriander powder, chilli powder and salt. Let it cook for 2 to 3 minutes until the masala curry comes to a brisk boil.

  • Add required water and let the curry masala cook for a few minutes. Once the masala is cooked, pour the masala vada into the curry mixture.

  • Cover it with a lid and cook the Masala Vada Curry on medium heat. The curry masala passate will absorb all the water and become thick. It will take approximately 5 to 7 minutes.

  • Finally add the chopped mint leaves, mix the Masala Vada Curry and serve.

  • Serve Masala Vada Curry along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weeknight meal. You can also serve this curry along with Ghee Roast Dosa or a Karnataka Style Set Dosa recipe

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