Vada curry (also called as Masala vada curry) is a specialty curries in South Indian Cuisine served as accompaniment for breakfast recipes like dosa, idly, and pongal. It is served mostly for breakfast because channa dal has good amount of proteins and fibers.
There are different versions for Vada Curry available online and this is my signature recipe of Vada Curry.
1 ½ cups Channa Dal, soaked for 3-5 hours
1 inch stick of Cinnamon
½ tsp Mustard seeds
½ tsp Fennel seeds (saunf)
1 string of Curry leaves
4 cloves of garlic, minced
1 Onion, finely chopped
1 Tomato, diced
3 Green Chilies, finely chopped
1 bunch of Mint (pudina), chopped
1 bunch of Cilantro, chopped
½ tsp Sambhar powder (or any curry powder)
¼ tsp Turmeric
4 tsp Oil
v Using a bender, grind soaked channa dal, cinnamon, cloves and salt
v Heat a tsp. of oil in a sauce pan, pinch a large ball of channa dal mixture and leave it in the sauce pan. In low heat setting, pat it evenly about ½ inch thickness. In medium heat setting, roast it evenly on both the sides. Approximately 2 rottis can be made out of 1 ½ cups of channa dal
v After channa dal rotti cools down, dice it into small cubes and keep it aside
v In the same sauce pan heat 2 tsp. of oil, add mustard, fennel seeds, curry leaves, green chilies, mint and garlic. Sauté for few seconds and then add onions. When onion turns transparent, add turmeric, sambhar powder and tomatoes. Mix well.
v Now add diced channa dal rotti and 3 cups of water. Adjust salt to taste and stir well. In low heat setting cook for 10 minutes. Garnish using cilantro
v Serve hot with dosa or chapathi