Cooking with B.J

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Vada Curry


1 cup.. Channa Daal (gram lentils)
2 tbsp.. Hara Dhania (green coriander), chopped
2.. Hari Mirch (green chillies), finely chopped
Oil for frying
2.. Onions, finely sliced
1 tsp.. Sarson (black mustard seeds)
10 – 15 Kari Patta (curry leaves)
1 tsp.. Ginger Paste
1 tsp.. Garlic Paste
2.. Tomatoes, finely chopped
2 tbsp.. Besan (gramflour), mixed in 1 cup water
1 tsp.. Dhania (coriander) Powder
1tsp.. Chilli Powder
tsp.. Garam Masala

1. Wash the channa daal and soak for 15 minutes.

2. Drain water and grind coarsely, add salt, hara dhania and hari

3. Heat oil in a kadhai, fry spoons-full of the channa daal paste to
make small vaadey. Fry until golden, drain excess oil and keep

4. Reheat 3-tbsp oil in another pan, add onion and fry until golden.
Add urad daal, sarson and kari patta. Fry for 2-3 minutes.

5. Mix-in ginger and garlic pastes and fry further for 2-3 minutes.

6. Add tomatoes, salt, dhania powder, chilli powder and garam
masala and fry until the oil separates.

7. Stir-in besan-water and bring to a boil. Add the vadey, mix well,
cover the pan and leave to simmer for 5 minutes.

8. Serve hot, accompanied Lemon rice/Dosa.