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 components for making the bottom -dry purple chili, curry leaves, fennel seeds and salt. Simply sprinkle water whereas grinding, the masala vada batter ought to be thick.
Spoon the masala vada batter on a Idli plates and steam it precisely like how we steam Idli. Or you possibly can pan fry the Vada batter in a paniyaram pan with just a little oil till it browned and crisp. The later provides a scrumptious style to the Masala Vada Curry.
Make sure you drizzle oil whereas pan frying the vada within the paniyaram pan.
Meantime, we will 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. Be certain 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, purple chili powder, coriander powder, chili powder and salt. Let it prepare dinner for two to three minutes till the masala curry involves a brisk boil.
Add required water and let the curry masala prepare 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 prepare dinner the Masala Vada Curry on a medium flame. The masala vada curry will take up all of the water and change into thick. It will 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
