This is a yummy South Indian breakfast recipe where urad dal vadas are served, dunked in rasam (soup). Here I have used some tomatoes and a little bit of tuvar dal to make this rasam. You can make it more tangier by adding some lemon juice.
It is absolutely a delicious first meal of the day. It can also be relished as a snack or as a light dinner too. Choice is yours. So do give it a try and I'm sure you'll just fall in love with this simple dish. This was my first try and I'm totally hooked to this melt-in-the-mouth delicacy. Will definitely give it a try again soon. How about you?
- 1/4 cup urad dal, soaked for 2-3 hours
- pinch of salt
- oil to deep fry
- 2-3 tomatoes, roughly chopped
- 2-3 tbsp. tuvar dal, soaked for 30 minutes
- 3-4 garlic cloves
- 1 tsp. cumin seeds
- 1/2 tsp. peppercorns
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. ghee
- 1 tsp. coriander leaves, chopped
Grind the urad dal with very little water into a smooth batter. Add salt and beat well till light and fluffy. Grind the cumin seeds, peppercorns and garlic into a smooth paste. Keep aside.
Heat oil in a pan and drop spoonful of the batter into the hot oil. Deep fry them to a golden colour. Drain and keep aside.
Pressure cook the soaked dal and tomatoes in 3-4 cups water for 4-5 whistles. After it cools down, blend it in a mixi grinder. Strain and keep aside.
Heat 2 tbsp. oil and temper with mustard seeds. asafoetida and curry leaves. Sauté for a few seconds and then add the ground paste and turmeric powder. Stir fry till the oil separates.
Add the tomato water and salt. Bring it to a boil and simmer for 2-3 minutes. Switch off the flame and add the ghee.
While serving, dip the vadas in the rasam and serve, garnished with coriander leaves.
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