Ingredients –
1) Soaked Split Black Urad Dal- 1 cup
2) Onion paste- 1 bowl (katori)
3) Tomato paste- 1 bowl (katori)
4) Ginger-garlic paste- 1 tbsp
5) Cumin seeds- ½ tsp
6) Red chilli powder- as per taste
7) Turmeric powder- ½ tsp
8) Coriander powder- 1 tsp
9) MAHASPICE Vidharbha Masala- 1 ½ tsp
10) Salt- to taste
11) Curry leaves
12) Coriander to garnish
13) Oil- 3-4 tbsp
14) Water- 3 cups
Process –
1) Smoothly grind the split black urad dal in a mixer and leave it aside in a bowl.
2) In a wok, heat oil and add cumin seeds and let it splutter.
3) Add onion paste, curry leaves, ginger garlic paste and let it cook until it loses its raw
smell.
4) Next, add turmeric powder, red chilli powder, coriander powder and Vidharbha
masala and sauté it for a couple of minutes on medium flame.
5) Add the tomato paste and salt.
6) Sauté it well and cover the wok with a lid and allow the masala to cook for 8-10 mins
on low flame until the oil oozes out on the sides of the wok. Keep stirring in between.
7) Add water to the wok. The gravy should be of a flowing consistency. Let it boil on
medium flame.
8) Meanwhile, add ¼ tsp of ginger garlic paste, ¼ tsp of red chilli powder and salt to the
urad dal mixture and mix it well.
9) Immediately, brush your hands with water, take little amount of the above mixture in
your hand and spread it out in the shape of a medium-thin vada. You can make a tiny
hole in the middle of the vada (optional).
10) Drop in the prepared vadas in the gravy and cover with a liD and allow the vadas to
cook.
11) Once the vadas are cooked, they will start floating on the gravy. Turn off the flame,
garnish with coriander and serve hot with rice/ chapatti/ bhakri.