To start making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, totally wash and soak chana dal for two hours.
As soon as the dal is soaked, coarse grind chana dal with the substances for making the bottom -dry pink chili, curry leaves, fennel seeds and salt. Simply sprinkle water whereas grinding, the masala vada batter must be thick.
Spoon the masala vada batter on a Idli plates and steam it precisely like how we steam Idli. Or you’ll be able to pan fry the Vada batter in a paniyaram pan with a bit oil till it browned and crisp. The later offers a scrumptious style to the Masala Vada Curry.
Make sure you drizzle oil whereas pan frying the vada within the paniyaram pan.
Meantime, we are able to begin making the curry. Warmth oil in a heavy bottomed pan on medium flame, add entire black pepper, cloves, cinnamon, bay leaf, slit inexperienced chili, curry leaves, ginger, garlic and onions. Make sure that to take away few seeds from inexperienced chili if you wish to make it much less spicy.
As soon as the onion turns golden, add the tomato puree and all the masala powders – turmeric powder, pink chili powder, coriander powder, chili powder and salt. Let it cook dinner for two to three minutes till the masala curry involves a brisk boil.
Add required water and let the curry masala cook dinner for a couple of minutes. As soon as the masala is cooked, drop within the masala vada into the curry combination.
Cowl it with a lid and cook dinner the Masala Vada Curry on a medium flame. The masala vada curry will take in all of the water and turn out to be thick. This may take round 5 to 7 minutes.
Lastly add chopped mint leaves and provides the Masala Vada Curry a stir and serve.
Serve Masala Vada Curry together with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal. You can too serve this curry together with Ghee Roast Dosa or a Karnataka Model Set Dosa Recipe