Vada Curry

1. 1

   Soak and Grind Lentils for Vada

   • Rinse 1 cup of chana dal thoroughly. Soak in plenty of water for 2-4 hours. Do not over-soak.
   • Drain the water completely using a colander. Let it sit for 10 minutes to remove all excess moisture.
   • In a grinder, combine the drained dal, 4 dried red chillies, 1 tsp fennel seeds, 0.5 inch ginger, and 2 garlic cloves.
   • Grind into a coarse, fluffy paste without adding any water. The moisture from the soaked dal is sufficient. Scrape the sides as needed.
   • Transfer the batter to a bowl. Mix in 0.25 cup of finely chopped shallots and 0.5 tsp of salt.
2. 2

   Steam the Vadas

   • Grease an idli plate or a steamer tray with oil.
   • Shape the batter into small, slightly flattened patties (vadas) and arrange them on the greased plate.
   • Steam for 10-12 minutes on medium-high heat, until a toothpick inserted comes out clean.
   • Remove the steamed vadas and let them cool for 5 minutes. Gently crumble them into bite-sized pieces and set aside.
3. 3

   Prepare the Gravy Base

   • While the vadas steam, grind 0.5 cup of grated coconut with 1 tsp of fennel seeds and a few tablespoons of water to a very smooth paste.
   • Heat 3 tbsp of sesame oil in a heavy-bottomed pan over medium heat. Add 1 tsp of mustard seeds and let them splutter.
   • Add the whole spices: 1-inch cinnamon stick, 3 cloves, and 2 green cardamom pods. Sauté for 30 seconds until fragrant.
   • Add 1 sprig of curry leaves and 1 sliced medium onion. Sauté for 5-6 minutes until the onions are soft and translucent.
4. 4

   Cook the Masala

   • Add 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
   • Add the puree of 2 medium tomatoes and cook for 3-4 minutes.
   • Stir in the spice powders: 0.5 tsp turmeric powder, 1 tsp red chilli powder, and 1.5 tsp coriander powder. Cook for 4-5 minutes until the masala thickens and oil starts to separate.
5. 5

   Simmer and Finish the Curry

   • Stir in the prepared coconut-fennel paste and cook for 2 minutes, stirring constantly.
   • Pour in 3 cups of water and add 1 tsp of salt. Bring the gravy to a rolling boil.
   • Gently add the crumbled vadas to the boiling gravy. Reduce the heat to low, cover the pan, and simmer for 8-10 minutes. The vadas will absorb the gravy and soften.
   • Turn off the heat. Stir in 0.5 tsp of garam masala and 2 tbsp of chopped coriander leaves.
   • Let the curry rest, covered, for at least 15 minutes before serving to allow the flavors to meld perfectly.

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