Vahchef with Indian food videos inspires home cooks with new recipes every day.
Vahchef with Indian food videos inspires home cooks with new recipes every day.
Prep time : 10 mins
Cook time : 20 mins
Total time : 20 mins
Author :Vahchef
Main Ingredient : Moong dal
(1 ratings)
27 reviews so far
Servings : 2 persons
Published date : June 13, 2018
| • Red chilli powder - 1 1/2 teaspoons. | |
| • Turmeric powder - 1/4 teaspoons. | |
| • Spring onions, chopped - 1 cup. | |
| • Hing (asafoetida) - pinch. | |
| • Cumin seeds - 1/2 teaspoons. | |
| • Mustard seeds - 1/2 teaspoons. | |
| • Oil - 2 tablespoons. | |
| • Moong dal vadi - 1/2 cup. | |
| • Coriander powder - 1/2 teaspoons. | |
| • Salt - to taste. | |
| • Water - 1/2 cup. |
1. Add very little oil in a pan and when it is slightly hot, add the moong dal vadis and cook it for a while as it gives a nice flavour. Once they slightly get fried, remove and transfer them into a plate. Add little oil in the same pan, when the oil gets hot,
2. add mustard seeds. When they start crackling, add cumin seeds, pinch of hing, chopped spring onions. Saut the entire ingredients well. 3. Add turmeric powder, red chilli powder, coriander powder and salt. Mix and add ¢ cup of water and allow the kandha to cook. Check the seasoning and adjust. Bring it to one boil and add the fried moong dal vadis and mix.
4. Reduce the heat, cover the pan with a lid and cook it for about 2-3 minutes. After 3-4 minutes, check and if the moong dal vadis become soft and break easily, then the dish is ready to serve.
5. Switch off the flame, cover and serve after 3-4 minutes.
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A typical Rajasthani vegetarian dish made with moong dal vadis cooked along with spring onion and spices giving an exceptional taste and flavour. Goes well with rice or roti.
About Recipe
Pesalu koora, Pasipayir Kuzhambu, Mug dal torkari |
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slvrttzx Posted on Tue Oct 09 2012
You should plate your dishes and show what goes with them
Reply 0 - Replies
Sanjay Singh Posted on Tue Oct 09 2012
In Indian food anything that is slightly wet(has gravy), it acan be eaten with roti (indian flat bread) or rice as per your personal liking.
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Arathi Subramanian Posted on Tue Oct 09 2012
nicely narrated for mustard crackling chita pata chita pata.. that was cute
Reply 0 - Replies
GorillaTweets Posted on Tue Oct 09 2012
Sanjay - you are just lifting up recipes which were never been even thought by others :). I love you for this. Please keep on listening to your heart.
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Freakoutski Posted on Tue Oct 09 2012
As a non-indian. I can't help but always be a little surprised to see swastikas like the one at 1:47. To the uneducated, it kind of looks like you're using Nazi ashes as an ingredient.
Reply 0 - Replies
bujjisari Posted on Tue Oct 09 2012
It is sad that swastika is being assciatd with smthng so evil. Nazi's used this symbol merely 80 yrs ago while it existed since the Indus valley civilization nearly 5000 years ago. It literally means "be well/healthy" and is usd as a bl
Reply 0 - Replies
Jo Baka Posted on Tue Oct 09 2012
Very well said. I don't understand why White people go crazy, when they see Swastika. I always surprised, can't they just wiki "Swastika" and learn something? Hindus using Swastika since long even before Nazis were in existence.
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RAJAN ADVANI Posted on Wed Oct 10 2012
Sanjay, can you show us how to make Amritsari Vadi at home?
Reply 0 - Replies
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desidol22 Posted on Tue Oct 09 2012
chef are these the same things used in "vadiyalu pulusu" it looks very similar, my mom adds spring onion too :)
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