Name: No onion No garlic Spicy Masoor Dal Wada ki Kadi ( Lentil Dumplings in Yogurt Gravy) recipe by Antara Navin at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 3
Ingredients: For kadhi :; 1 cup curd; 2 tablespoons besan (chickpea flour); 1/4 tsp red chilli powder (adjust as per your spice taste); 1/2 tsp turmeric powder; Salt as per taste; 1 tbsp chopped coriander (for garnishing); 1.5 cup water; 2 tsp mustard seeds (or any vegetable oil); For tempering :; 1/4 tsp nigella seeds; 1/8 tsp fenugreek seeds; 1 dry red chilli; 1/2 tsp cumin seeds; 1/4 tsp carom seeds; half a knob of ginger peeled, smashed and finely chopped or ground; 2 green chillies cut and slit; 1/4 tsp freshly ground black pepper; For Masoor dal wadi -; 1/2 cup masoor dal (also known as red lentil) soaked for 2 hours; 2 green chillies; 1/2 knob ginger peeled, smashed and finely chopped or ground; Salt to taste; 1/2 tsp cumin seeds; 1/4 tsp turmeric powder; oil for deep frying

ABOUT No onion No garlic Spicy Masoor Dal Wada ki Kadi ( Lentil Dumplings in Yogurt Gravy) RECIPE

This is a healthy protein-rich deviation from the normal besan pakora kadis, as crisp and fresh fried lentil dumplings instead of besan pakoras are used in yogurt gravy. No onion or garlic is used, yet the kadhi is flavorful and delicious because of the addition of whole spices.

Ingredients Serving: 3

For kadhi :
1 cup curd
2 tablespoons besan (chickpea flour)
1/4 tsp red chilli powder (adjust as per your spice taste)
1/2 tsp turmeric powder
Salt as per taste
1 tbsp chopped coriander (for garnishing)
1.5 cup water
2 tsp mustard seeds (or any vegetable oil)
For tempering :
1/4 tsp nigella seeds
1/8 tsp fenugreek seeds
1 dry red chilli
1/2 tsp cumin seeds
1/4 tsp carom seeds
half a knob of ginger peeled, smashed and finely chopped or ground
2 green chillies cut and slit
1/4 tsp freshly ground black pepper
For Masoor dal wadi -
1/2 cup masoor dal (also known as red lentil) soaked for 2 hours
2 green chillies
1/2 knob ginger peeled, smashed and finely chopped or ground
Salt to taste
1/2 tsp cumin seeds
1/4 tsp turmeric powder
oil for deep frying

Instructions

For making masoor dal wadi -
Grind masoor dal, green chilli, ginger and salt into a coarse paste without adding water. Add cumin seeds, turmeric and salt. Mix well.
Heat oil in a kadai. Make small flat balls from wadi batter and deep fry.
Drain the excess oil by placing them on a paper towel or any absorbent material. Keep them aside.
Add water into the left over little wadi batter. Scrap the remaining batter from the sides of the bowl and mix well. Keep it aside.
For making Kadhi -
Combine yogurt, chickpea flour, red chilli powder, turmeric and salt in a bowl. Whisk it so as to form a smooth mixture without any lumps.
Add the the wadi batter- water mixture into the yogurt mixture. Whisk well so that there are no lumps.
Heat oil in a deep non-stick pan. Add nigella seeds, fenugreek seeds, cumin seeds, carom seeds and saute for a minute.
Add asafoetida, chopped ginger, black pepper, red chilli and saute for a minute.
Add the yogurt mixture. Let it cook on low heat for 15-20 minutes.
Increase the heat to low medium and bring the yogurt mixture to a boil.
Simmer for 5 minutes. At this point, taste the curry and add salt if needed.Turn off the heat.
Add the masoor dal wadis as well and let them soak in the kadhi liquid for some time. Garnish with cilantro/ coriander leaves.
Garnish with chopped coriander. Serve it hot with steaming rice.

Similar Recipes