Medhu Vada
2
servings30
minutes40
minutesIngredients
1 cup urad dal (black gram)
1-2 green chilies, finely chopped
1 tablespoon grated ginger
1 tablespoon chopped curry leaves
1 tablespoon chopped curry leaves
Salt to taste
Oil for deep frying
Directions
Urad dal should be well washed under running water and left to soak for a minimum of 4-6 hours. The dal will get softer as a result, making grinding easier.
Drain the water from the urad dal after soaking. Use a blender or a wet grinder to ground a tiny amount of the soaked dal. If necessary, add a little water. The batter need to be smooth and thick.
To a sizable mixing basin, add the ground dal. Salt, grated ginger, chopped curry leaves, whole black peppercorns, and finely chopped green chilies should all be added to the batter.
Thoroughly combine everything, to evenly distribute the ingredients,
Over medium heat, warm the oil in a deep frying pan.
Put some water on your hands and scoop up some batter. Like a donut, form it into a circular disc with a hole in the middle.
Slide the formed vada carefully into the heated oil. Depending on the size of your pan, fry a few vadas at a time.
The vadas should be fried over medium heat until crisp and golden brown on both sides. To achieve even cooking, be sure to flip them occasionally.
When the vadas are finished cooking, use a slotted spoon to take them from the oil and set them on a platter covered in paper towels to soak up any extra oil.
Warm up the urad dal medu vadas and serve them with sambar and coconut chutney.
Enjoy the crispy and delicious Urad Dal Medu Vadas as a snack or a breakfast dish!
Urad Dal Khichdi
2
servings30
minutes40
minutesIngredients
1 cup urad dal (split black gram)
1 cup rice
2 tablespoons ghee or clarified butter
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
1-inch piece of ginger, finely chopped
2-3 green chilies, slit (adjust to your spice preference)
1/4 teaspoon turmeric powder
Salt to taste
4 cups water (for cooking)
Fresh coriander leaves, chopped (for garnish)
Directions
Separately, rinse the rice and urad dal under running water until the water is clear. Soak them for about 30 minutes in enough water. Drain the water after soaking.
Ghee should be heated over medium heat in a pressure cooker or large pot. Mustard and cumin seeds should be added. Let them crackle a little.
Add green chilies, sliced ginger, and asafoetida. Cook for one minute, or until the ginger begins to smell.
Rice and urad dal should now be added to the saucepan after being soaked and drained. Incorporate the tempering thoroughly.
Salt and turmeric powder should be added to the saucepan along with 4 cups of water. Mix everything in a bowl.
Close the cover and cook on medium heat for 3–4 whistles if using a pressure cooker. If cooking in a pot, make sure the rice and dal are well cooked and have the consistency of soft porridge by cooking them on low to medium heat with a lid on. To prevent sticking, stir occasionally.
Before opening the pressure cooker or removing the lid after the khichdi has finished cooking, let it rest for a few minutes.
Add freshly cut coriander leaves to the urad dal khichdi as a garnish.
Serve hot with yogurt, pickle, or any vegetable side dish of your choice and dig in!
Urad Dal Laddoos
2
servings30
minutes40
minutesIngredients
1 cup urad dal
1 cup powdered sugar
1/2 cup ghee (clarified butter)
1/4 teaspoon cardamom A.K.A elaichi powder
A pinch of salt
Diced nuts (almonds, cashews, pistachios) for garnish (optional)
Directions
Add urad dal to a pan that has been preheated on low heat. To roast the dal evenly, stir continuously. The dal should be roasted until it turns a pale golden brown and exudes a nutty scent. Don't let it burn. Turn off the heat and let it cool.
Once the roasted dal has cooled, use a food processor or blender to turn it into a fine powder. To make sure the powder is fine and free of chunks, sift it first.
Add ghee to the same pan and melt over low heat. When a smooth syrup has formed, add the powdered sugar and thoroughly combine. Mix the syrup well after adding a teaspoon of salt and cardamom powder.
Pour the sugar syrup into the ground dal powder. Mix well until all the dal is coated with the syrup.
Using your palms, roll a tiny portion of the mixture into a laddoo (a round ball). Add a bit extra ghee to help the mixture come together if it doesn't maintain its shape.
You can choose to garnish each laddoo by pressing a piece of chopped nut (almond, cashew, or pistachio) into the centre.
The laddoos should be placed on a plate and allowed to cool at room temperature for a few hours. They can be appropriately set as a result of this.
The urad dal laddoos can be kept in an airtight container when they have cooled and hardened.
Enjoy these delicious and nutritious homemade laddoos as a delightful sweet treat or share them with family and friends on special occasions!
Urad Dal Kebabs
2
servings30
minutes40
minutesIngredients
1 cup urad dal, soaked overnight
1 small onion, finely chopped
2-3 green chilies, finely chopped
1-inch piece of ginger, grated
2 tablespoons chopped coriander leaves
1 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
Salt to taste
Oil for shallow frying
Directions
Drain the water after giving the urad dal an overnight soak and give it a good rinsing.
Make a coarse paste by grinding the soaked urad dal without any water. The texture should be substantial and not overly smooth.
Combine the ground urad dal with the chopped onions, green chilies, ginger, cumin seeds, garam masala, red chilli powder, and salt in a mixing bowl. Mix all the ingredients thoroughly for a smooth consistency.
Take a tiny portion of the mixture and shape it into a tiny round patty. To create more kebabs, carry out this process again with the remaining ingredients.
The urad dal kebabs should be placed on the pan and cooked until they are crispy and golden brown on both sides. For more crispiness, you can also brush a little oil on top of the kebabs.
When the kebabs are finished cooking, take them out of the pan and lay them on some paper towels to absorb any extra oil.