Remember that the colour will lighten as you add liquid to the curry.Īdd the red chilli powder and turmeric powders and turn the heat up. Saute for a minute.Īdd the besan and roast on a low flame till it reaches the colour of your preference. Wait for the black mustard seeds to crackle, then add the hing and curry leaves. Heat a tablespoon of oil in a pan, and add in the mustard and methi seeds. Moisten your fingertips, and add small rounds of this batter into hot oil over a medium flame, until each vada is cooked from within. Grind the dal together with green chillies and ginger adding very little water, to keep the batter thick and creamy.Īdd salt and coriander to the batter, and mix well. Rinse the dal and let it soak in water for 3 to 4 hours or a maximum of 8 hours.
1 cup urad dal, soaked for a minimum of 3-4 hours and maximum of 8
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