TRIED AND TASTED FROM DIL SE.....
Divya has a very good collection of mouthwatering and healthy recipes. When i was going through her recipes it was quite hard for me to choose, all recipes were unique, finally i went for this nutritious mixed pulses vadai. I was amazed to see her creation of this vadai recipe with all mixed lentils.
This is one among her must try recipes. The different mix of pulses make this vadai much more healthier than the normal vadai.
To give it a natural twist they are presented in reused, eco-friendly, economic regular Indian kiosks' packaging :-).
To see the original recipe of Divya click here.
Chickpeas- 1/2 cup soaked overnight
Green Moong dhal-1/2 cup soaked for 10 hours
Moong dhal Split- 1/4 cup
Channa Dhal- 1/2 cup
Urad Dhal- 1/2 cup
Whole black pepper corns- 6 to 7
Ginger- 1/2 inch finely chopped
Onion- 1 small sized finely chopped
Curry leaves- 1 stalk
Salt as required
Oil for deep frying
Soak the chana dhal, urad dhal and split moong dhal for 2 hours. Grind it along with chick peas and moong dhal to a coarse paste. Add onions, ginger, crushed black pepper corns, curry leaves and salt , mix well.
Heat oil in a kadai, take a teaspoonfull of mixture in your hand, drop it in the oil. After 2 minutes turn to the other side and cook till it turns golden brown. Serve warm with chutney.
Note: The Temperature of the oil should be such that when you drop a small portion of the mixture, it should come up immediately. This is the right temperature to fry.
This recipe goes to the event Tried and Tasted hosted by Versatile Kitchen.
To accompany this vadai i made some nigella seeds chutney, recipe follows.
Nigella seeds- 1 tsp
Coconut- 2 tbsp
Tamarind paste- 1/2 tsp
Garlic cloves- 1
Peanuts- 1 tbsp
Dried red chilli- 1
Salt as required
Grind together all the ingredients in a blender to a smooth paste. Serve with vadai, dosai or idli.