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Prep Time:
6 hours (including soaking time for channa dal)

Cook Time:
40 minutes

Total Time:
6 hours 40 minutes

Cuisine
South Indian

Course:
Breakfast/Side Dish

Diet:
Vegetarian

Instructions

• Soak channa dal overnight, or for 4 to 6 hours. Drain all water.

• To the soaked dal, add fennel seeds and curry leaves. Grind it coarsely.

• Shape the channa dal batter into flat round balls and steam for 15 minutes in an idli pan or any steamer.

• Let the vadas cool down and then crumble them roughly.

• In a heavy-bottom vessel, heat oil. Once hot, add cardamom, cloves, cinnamon, fennel, and curry leaves.

• Add chopped onions and sauté until they turn translucent. Follow with ginger garlic paste and sauté until the raw smell disappears.

• Add chopped tomatoes, mint, and coriander leaves. Sauté for 2 minutes.

• Once the tomatoes are cooked, add chilli, coriander, and turmeric powders and mix well.

• Add 2 cups of water, season with salt, and bring to a boil. Simmer upon boiling.

• Add the steamed, crumbled vadas to this mixture, mixing gently.

• Turn off the heat and garnish with more coriander leaves. Check for seasoning and serve hot with idly, dosa, or puri.

Notes

1. Ensure to soak the channa dal for at least 4 to 6 hours or overnight.

1. Grinding the dal coarsely helps in retaining texture in the final dish.

1. Adjust the chilli powder according to your heat preference.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant