Tuesday, September 20, 2011

Moong Daal Vada Ki Subzi

Its one of my favorite subzi preparation. The crunchy moong daal vadas are prepared from split yellow moong. You can use these vadas as tea time snack also. And when you prepare the gravy and put these vadas into that , they turn into tasty semi soft vadas. An exception to the daily normal daal -roti-subzi combination.

Ingredients :

1. Moong daal- 1 cup
2. Green chilly- 3
3. Tomato- 3
4. Onion-2
5. Turmeric powder- 1/2 tsp
6. Chilly powder- 1/4 tsp
7. Cumin seeds- 1/2 tsp
8. Ginger-garlic paste- 1/2 tsp
9. Garlic- 3 cloves
10. Cumin powder- 1/2 tsp
11. Hing- 1/4 tsp
12. Oil
13. Salt to tatse

Procedure :

Soak the daal in water for 3 to 4 hours. Drain it and blend it in a mixer. In a pan heat 1 tbs oil and add the daal paste to it. Mix the paste well with a wooden spatula and keep stirring for 3 to 4 minutes until the mixture becomes sticky. Be careful because this paste tends to stick to the bottom easily. Now take the sticky daal paste in a bowl and add 1 small chopped onion , 2 chopped green chilly , cumin , 1 small chopped tomato and chopped garlic , salt. Mix well and make small balls from the mixture. Keep them aside. Heat oil in a large kadhayi for deep frying the moong daal vadas. When the oil is ready , add the vadas one by one and fry them over medium flame until they turn brown in color. Remove the vadas and keep on paper napkin to remove excess oil. 
Meanwhile heat 2 tbs oil in a separate pan and add remaining chopped onion , green chilly. When the onion turns brown , add chopped tomato and ginger- garlic paste. Cover the kadhayi for 2 minutes and cook over low flame. Next add turmeric powder , chilly powder , hing and cumin powder. Mix well. When the paste turns a little dark brown in color , add water and cover with a lid. You can mash the tomatoes with the help of the spatula. Adjust the salt level and add the deep fried vadas to it. Keep cooking over low flame until the gravy turns a little thick. The vadas should be a little soft while soaking the gravy. Turn off the heat. Serve hot Moong daal vada ki subzi with roti or paratha. 

Tips : Do not keep the fried vadas for a long time before adding them to the gravy as this will make them a little hard. So it is advised to prepare the gravy side by side while deep frying the vadas and immediately add the vadas to the gravy and cook them over low flame.

There are hardly 10 days left to the end date of the ongoing event What's on your kebab platter , so those who have any entries and have not yet submitted them do it fast or else you will loose the opportunity to participate in the event to win a gift.


  1. Looks delicious...I have never tried anything like this other than kofta...will give a try sometime...

  2. How delcious it looks.I love this curry too, haven't made it since ages n thanks for the reminder!

  3. Looks yummy packed with protein.

  4. tasty and healthy.. haven't tried this..

  5. This reminds of the super delicious dish my mom makes as well . You'r looks the same .....I am drooling right now.

  6. Even I love this curry but have some how forgotten about it...This one looks delicious...

  7. Gorgeous looking vada.Loved the presentation :)

  8. Subzi looks to be delicious and inviting. Wonderful preparation.

    Hamaree Rasoi

  9. Wow... vada ki subzi looks delicious..

  10. nice recipe, love the vadas and curry..

  11. I love these kind of kofta dishes..yummy

  12. My fav curry!!! Looks so yummy!!!My grandma used to make it without frying them..I was too young back then to learn all her cooking secrets :(
    Prathima Rao
    Prats Corner

  13. Yummy and tempting


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