Moong Daal Dahi Vada

This weekend was action packed. An important meeting in office, parents leaving the city and in-law's anniversary..huh.. Wanted to cook something nice for their anniversary.I could have settled for a simple lunch as we had planned to dine out in the evening.But the cook in me , was bubbling with enthusiasm . Coming from the City Of Foodies (which actually proves to be a Culinary Adventure) preparing an elaborate meal as if is a must :-) It was a hot and humid day so i thought of making Dahi Vada and instantly remembered Joshi Ji of Joshi Dahi bada house who is not only famous for making the best dahi bada but also the jugglery thing on request. 
This time i made  the vada with split green moong daal which makes the vada light and yummy. Take a look at the recipe:

Ingredients for Vada:

• 2 cup split Green Moong Daal (soaked in water for approx 2-3 hrs)
• 2-3 Green Chillies
• A small piece of ginger
• Salt to taste

 Ingredients for Chatni:

• 1 katori Tamarind juice
• 1/2 katori Water
• 1/2 katori grated Jaggery
• A pinch of Asafoetida
• Salt and Red Chilly Powder to taste
• 1 tspn Cumin Powder
• 1/2 tspn Black Salt(optional)

Other Ingredients:

• 4 cups beaten curds
• Cumin Powder
• Red Chilly Powder
• Black Salt
• Oil for deep frying

 Method:

• For the vadas, grind the soaked daal with  chillies and ginger to a coarse batter. Add salt and keep it aside for 5 mins. To ensure that the vada is light and crisp, always beat the batter only in one direction.
• Heat oil in a pan and pour a tblspn batter at a time to make medium vadas.
• Fry till golden brown.Make vadas with the remaining batter.
  
• Soak the vada in beaten curds for about half an hour.You can also soak them in lukewarm water.
• For the Chatni, add tamarind juice, jaggery and other ingredients in a pan and boil till it turns thick (of a ketchup consistency) .Let it cool down.
• Combine the beaten curds and salt.
• To serve, place 2-3 vadas in a platter, pour a spoonful of beaten curds, 1 tspn tamarind chatni.(If you have soaked vada in water, press the vada gently with both hands and keep aside)
• Sprinkle cumin powder, red chilly powder and black salt.Serve immediately.
• Tastes better when the curds is refrigerated for some time.

 Notes :

• Don't over-soak the vada's as they will break into smaller pieces.
• After grinding daal, make sure you make vadas within 10-15 mins else the vada absorbs a lot of oil .

HAPPY COOKING !!

  

Chandana Mungre Kashid

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