Bihari Dehati Chana Dal Vada Curry
A rustic and flavorful North Indian delicacy featuring crispy spiced bengal gram fritters simmered in a rich, onion-tomato gravy infused with traditional whole spices.
60min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal without adding extra water.
2
Transfer the ground dal to a bowl, add half of the chopped onions, green chilies, a pinch of salt, and mix well.
3
Shape small portions of the mixture into flat patties or vadas.
4
Heat mustard oil in a kadhai and deep fry the vadas on medium heat until golden brown and crispy; set aside.
5
In a separate pan, heat two tablespoons of mustard oil and temper with cumin seeds, bay leaves, black cardamom, cloves, and cinnamon.
6
Add the remaining chopped onions and sauté until golden brown.
7
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
8
Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until oil separates from the masala.
9
Pour in two cups of water and bring the gravy to a robust boil.
10
Gently drop the fried chana dal vadas into the simmering gravy and cook on low heat for five minutes.
11
Sprinkle garam masala and garnish with fresh coriander leaves before serving hot with steamed rice.
Ingredients
1 cup chana dal soaked for 4 hours and drained
1 medium onion finely chopped
2 green chilies finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Mustard oil for frying and gravy
2 bay leaves
1 black cardamom
2 cloves
1 cinnamon stick
2 medium tomatoes pureed
1 teaspoon coriander powder
1/2 teaspoon garam masala
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.