Best Chana Dal Vadai Deep Fried Dumplings Made With Yellow Split Peas And Fresh Dill Recipes

chana dal vada recipe | dal vada recipe | paruppu vadai image

Provided by HEBBARS KITCHEN

Categories Snack

Time 35m

Number Of Ingredients 10

1 cup chana dal
1 inch ginger
2 chilli
1 tsp cumin / jeera
2 tbsp coriander (finely chopped)
3 tbsp dill leaves (finely chopped)
2 tbsp curry leaves (finely chopped)
pinch hing / asafoetida
½ tsp salt
oil for deep frying

Steps:

firstly, in a large bowl soak 1 cup chana dal for 2 hours.
drain off the water and rest for 20 minutes or until the dal drains of water completely.
transfer the soaked & drained chana dal into mixi.
also add 1 inch ginger, 2 chilli and 1 tsp cumin.
blend to a coarse paste without adding any water.
now transfer the chana dal paste to a large mixing bowl.
further add 2 tbsp coriander, 3 tbsp dill leaves, 2 tbsp curry leaves, pinch hing and ½ tsp salt.
squeeze and combine them well.
furthermore, grease your hand with oil and prepare small balls, flatten the vada.
and deep fry in hot oil.
also stir occasionally till until the dal vada turns golden and crisp.
finally, serve dal vada hot along with masala chai.

Dal--Indian Split Pea Soup and Fresh Tomato Relish image

Provided by Food Network

Yield 4 main-course servings.

Number Of Ingredients 19

1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
1 teaspoon finely minced jalapeno, or to taste
2 cups yellow split peas, washed
1 teaspoon ground coriander seed
1 teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
12 cooked shrimp
1 cup finely diced fresh tomato
1/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh grated lemon juice
1/2 teaspoon grated lemon rind

Steps:

In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.