Dal makhani


Ingredients (measuring cup used, 1 cup = 250 ml)
120 grams chana dal or ½ cup chana dal/husked and split bengal gram
1 cup water for soaking
1 medium onion, 60 grams or ⅓ cup chopped onion
½ inch ginger, finely chopped, optional
1 or 2 green chilies, chopped
1 sprig curry leaves, 8 to 10 curry leaves/kadi patta
2 tablespoon chopped coriander leaves
½ teaspoon rock salt or add as per taste
oil for deep frying

How to make the recipe:
rinse ½ cup chana dal for a couple of times in water. soak the chana dal in 1 cup water for 2 hours.
drain the soaked chana dal very well. there should be no water in the dal. then add the chana dal in a grinder jar.
without adding any water, grind to a coarse mixture. some whole chana dal should be there in the mixture. i have not added any water, while grinding. if you add water, then it becomes difficult to shape the vadas. if you are not able to grind at all, then add 1 to 2 tablespoons water and then grind.
now take the coarsely ground chana dal in a bowl. add ⅓ cup chopped onion, 1 or 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 tablespoon chopped coriander leaves. you can also add ½ inch ginger (chopped).
season with salt.
mix very well. check the taste and add more salt if required.
now make small or medium sized balls from the mixture.
flatten them and place them on a plate or tray. at times, i flatten them slightly thin as then, they becomes more crisp and crunchy. but it needs some skill and experience. if you are unable to make them thin, then its fine. you can still have crisp vadas. you can also use a banana leaf or plastic sheet or a ziplock bag to keep the vadas. i often use a steel plate.
heat oil for deep frying.
on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily & quickly, the oil is hot enough for frying.
now carefully slid the prepared vadas in the hot oil.
fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. lower the flame while frying if the oil becomes too hot.
fry till the chana dal vadas become golden and crisp. when the onions on the crust of the vada, look golden, this means the vada is done.
place the fried chana dal vadas on kitchen paper towels to get rid of extra oil.
fry the remaining chana dal vada this way in batches.
serve the chana dal vada hot with coconut chutney or tomato ketchup.