India – Art, Culture, Recipe & Fashion

    I have a few friends in US who have had Dal vada at some places in Gujarat while visiting the state…. all of them have an impression that “Gujarat ka Dal vada” is the recipe of the state as a whole — well it is somewhat now — but the term – “Gujarat Ka Dal vada” became famous from the Dal vada street vendors outside the Gujarat College in Ahmedabad city of Gujarat state — almost nothing to do with the state of “Gujarat” in it’s name!!!!  Anyways how many of us really care to know the history or understand the terminology when it comes to food :):):) In earlier days – when our grandparents were young and even before that- food was the source for energy and healthiness — it is still one of the reasons we all consume food – but lately all we want from the food we eat is mouth-watering taste and satisfaction of the taste-buds!!!- at least there is a community of people who just care about the taste!!!! not bad at all – after all there should be flavors in life!!! — So let me share this tasty-flavorful version of Dal vada for those friends of mine!!!!!

INGREDIENTS

1. Whole Moong  dal – 3/4 cup
2. Chana dal – 2/3 cup
3. Whole white urad dal – 1/3 cup
4. Green chillies -3
5. Ginger garlic paste – 2 tsp
6. Ajwain seeds – 1 tsp
7. Fennel seeds – 1 tsp
8. Cumin seeds – 1 tsp
9. Curry leaves – few
10. Pinch of Asafoetedia
11. Salt per taste
12. Oil for frying – 1 cup
13. Soaked Kishmish (raisins) – optional

METHOD:

1. First soak whole moong dal, urad dal and 1/3 cup of chana dal together for 1.5 hours, drain the water completely and grind to a coarse mixture( add 1 tsp of water if required for grinding).
2. Soak the remaining 1/3 cup of chana dal separately. Drain and keep aside after 1 hour.
3. Chop the green chillies and add to the dal mixture from #1.
4. Roast dry the ajwain, fennel and cumin seeds for few minutes on non-stick pan and then grind o a coarse mixture. Add asafoetedia and curry leaves to this mixture. Add to the dal mixture from #3.
5. Add ginger garlic paste to this dal mixture and then add salt as needed.
6. Now add the separately drained chana dal and soaked raisins and mix well.
7. Make small balls of this whole dal mixture by applying few drops of oil on your palm and rolling between the two palms. Press slightly.
8. Heat oil on medium high for frying.

TIP:  Oil should be at least 1.5 inch high. Drop a pinch of dal mixture in the heated oil. The ball should come up within a second – if it comes up right away then the oil is too hot and if it sits low for more than 1 second the oil is not hot enough.

9.  Drop the balls in the heated oil one after the other – when each prior balls comes up to float on the oil. Flip over each ball and fry on the other side as well. The balls should be golden brown to remove from the frying oil

10. Serve hot with fried green chillies sprinkled with salt and fresh red onions cut in rings and sprinkled with salt and lemon juice .

VARIATION:

1. Avoid garlic and onion for Jain version
2. Replace green chillies with red chilli powder or black pepper
3. Add 1 tsp sugar and 1 tsp lemon juice to the dal batter for a sweet and sour taste
4. Skip Urad dal and add ¼ cup more of whole Moong Dal