Ingredients:
Gram Dal - 1 Cup
Onion - 2 Big (chopped finely)
Salt - To taste
Oil - To deep fry
To Grind:
Onion - 1 Big
Ginger - 1 Inch
Garlic - 6 to 8 flakes (depends on how much you like garlic)
Red chillies - 6
Green chillies - 4 to 6 (depends upon the size of the chilly)
Masala Items : 1 inch Cinnamon, 1 Cardomom, 1 Bay Leaf, 1 tsp Saunf
To make gravy:
Oil - 2 tbsp
Ghee - 1 tbsp
Vanaspati - 1 tbsp (optional)
Onion - 4 Big
Everest Kitchen King - 2 tbsp
Tomatoes - 1/2 Kg
Mint Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Method:
Soak dal for 2 hrs, drain & grind coarse, add salt, finely chopped onions and fry it in oil like Masal Vadai. (Or it can be spread in a flat plate and steamed and cut into square pieces. These pieces can also be fryed; this gives more taste than simply frying it). Remove when golden.
Grind the tomatoes in a juicer and make a puree out of it. In a flat bottom Kadai, add oil, one cardomom and add the grind paste to it. Cut onion into thin and small slices and add it to the masala paste. When oil starts coming out add the tomato puree. Let it boil. Add 3 cups of water and salt to it. Add mint leaves and half of the coriander leaves. When it boils, add the fried vadas to it. If you are frying it without steaming it crumble it finely. If you are steaming it and frying it in cube shapes, cut the cubes into even smaller pieces and add to the boiling gravy.
Every thing should blend together and cook nicely. This is a great side dish for dosa, idly, chappati etc. It is good to have with Easy to make Rasam.
Garnish with chopped coriander leaves.
Gram Dal - 1 Cup
Onion - 2 Big (chopped finely)
Salt - To taste
Oil - To deep fry
To Grind:
Onion - 1 Big
Ginger - 1 Inch
Garlic - 6 to 8 flakes (depends on how much you like garlic)
Red chillies - 6
Green chillies - 4 to 6 (depends upon the size of the chilly)
Masala Items : 1 inch Cinnamon, 1 Cardomom, 1 Bay Leaf, 1 tsp Saunf
To make gravy:
Oil - 2 tbsp
Ghee - 1 tbsp
Vanaspati - 1 tbsp (optional)
Onion - 4 Big
Everest Kitchen King - 2 tbsp
Tomatoes - 1/2 Kg
Mint Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Method:
Soak dal for 2 hrs, drain & grind coarse, add salt, finely chopped onions and fry it in oil like Masal Vadai. (Or it can be spread in a flat plate and steamed and cut into square pieces. These pieces can also be fryed; this gives more taste than simply frying it). Remove when golden.
Grind the tomatoes in a juicer and make a puree out of it. In a flat bottom Kadai, add oil, one cardomom and add the grind paste to it. Cut onion into thin and small slices and add it to the masala paste. When oil starts coming out add the tomato puree. Let it boil. Add 3 cups of water and salt to it. Add mint leaves and half of the coriander leaves. When it boils, add the fried vadas to it. If you are frying it without steaming it crumble it finely. If you are steaming it and frying it in cube shapes, cut the cubes into even smaller pieces and add to the boiling gravy.
Every thing should blend together and cook nicely. This is a great side dish for dosa, idly, chappati etc. It is good to have with Easy to make Rasam.
Garnish with chopped coriander leaves.
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