Moong Dal Dahi Vada

Moong Dal Dahi Vada

 

Serving - 7

 

INGREDIENTS

 

Split mung beans - 150 grams

Water - 500 milliliters

Dates (deseeded) - 35 grams

Water - 60 milliliters

Soaked mung beans

Green chili - 1 tablespoon

Ginger - 2 teaspoons

Cumin - 1 teaspoon

Water - 40 milliliters

Salt - 1 teaspoon

Oil - for frying

Warm water - 1 litre

Salt - 1/2 teaspoon

 

(For making curd)

Curd - 300 grams

Water - 60 milliliters

Salt - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Powdered sugar - 1/2 teaspoon

 

(For making chutney)

Soaked dates

Water - 30 milliliters

Tamarind water - 150 milliliters

Salt - 1/4 teaspoon

Black salt - 1/4 teaspoon

Red chili - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Ginger powder - 1/2 teaspoon

Jaggery powder - 1 tablespoon

 

(For Assembling)

Soaked vada

Prepared Curd

Red chili - 1/2 teaspoon

Prepared Tamarind chutney

Crushed papadi - 70 grams

Pomegranate - 100 grams

Coriander- 5 grams

 

 

PREPARATION

  1. Take 150 grams split mung beans in a bowl, add 500 millilters water and soak for 3 - 4 hours.
  2. In a small bowl ,add 35 grams dates, 60 milliliters water and soak for 30 minutes.
  3. Take soaked spilt mung beans,1 tablespoon green chili, 2 teaspoon ginger, 1 teaspoon cumin, 40 milliliters water in a grinder.
  4. Grind it to a smooth batter.
  5. Now, In a ground vada mixture, add 1 teaspoon salt and stir it until fluffy consistency.
  6. Take some vada batter in a spoon, drop it in heated oil and fry till golden brown.
  7. Drain the vada on the paper towel.
  8. Now, take 1 litre warm water in a bowl,1/2 teaspoon salt, mix once and add warm fried vada.
  9. Let it soak for 10 minutes.
  10. In a bowl, beat 300 grams curd till smooth.
  11. Then, add 60 millilters water, 1/2 teaspoon salt, 1/4 teaspoon cumin powder, 1/2 teaspoon powdered sugar, mix well and keep aside.
  12. In a blender take soaked dates, add 30 millilitres water and blend to smooth paste.
  13. In a pan, add 150 milliliters tamarind water, cook for 2-3 minutes, then 1/4 teaspoon add salt, 1/4 teaspoon black salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin, 1/4 teaspoon ginger powder, mix and cook for a while.
  14. Now, add blended dates paste, 1 tablespoon jaggery powder stir it well and cook for another 7-10 minutes.
  15. Remove the pan from heat .
  16. For assembling, take a plate arrange soaked vada top it with preparaed curd, 1/2 teaspoon red chili, prepared tamarind chutney and 70 grams crushed papadi.
  17. Garnish it with 100 grams pomegranate and 5 grams coriander.
  18. Serve immediately.