Ingredients:

• For the vadai:
• Bengal Gram dal – 1 cup
• Onion – 2 (chopped finely)
• For the gravy :
• Onion – 4 (Cut into thin, long pieces)
• Garlic – 2 peeled pods
• Tomatoes – 1/4 kg (blanch in hot water, remove the skin and make it into a paste)
• Grind together :
• Onion – 1
• Ginger – 4 flakes
• Red Chillies – 5
• Green chillies – 5
• Ani seeds – 1/2 tsp
• Cardamoms – 3
• Cinnamon – 1-inch piece
• Cloves – 3
• Roasted Bengal Gram dhal – 1 tbsp

Method:

1. For making vadai:
2. Soak dal for 2 hours. Drain grind it coarsely with salt.
3. Mix finely cut onions into the dal paste.
4. Divide the dough into small balls and deep-fry. Keep aside (do not fry till deep brown, remove when it turns golden).
5. Heat 3 tbsps of oil in a pan and fry garlic and onions.
6. When it turns into golden brown in colour, add the ground mixture and fry till oil separates.
7. Mix tomato paste and fry.
8. Pour 3 cups of water with turmeric powder, sugar and salt.
9. When it starts boiling, add the fried vadas in it and let it boil for a few minutes.
10. If the water is not enough add little more, otherwise the vadas will absorb the water and the gravy will too thick.
11. When gravy is ready, remove from fire and garnish with cut coriander leaves.
12. This goes well with appam, dosas and idlis.

Recipe courtesy of Sify Bawarchi