Btw it was not the kali daal but split urad ki daal ( the white one ) !! I have not tried making it at my place yet. The youngest ( my daughter) has been warned by the cousins ( Ditu's sons) and the warning extended by the threesome to my other half (my husband). Well not yet but I will definitely try it at home and when I do I promise to share it with you guys - the recipe and the reaction :) For now some dahi vada :)
1 cup urad daal/ black gram (without skin) soaked in water for 3-4 hrs
salt to taste
asofetida 1/4 tsp
Grind the urad daal into semi smooth paste. Add some salt and asafetida and whip. Keep aside!!
In a kadai or a pan heat oil. Drop in scoops of the batter into the oil - turn the heat to medium and not high. So we avoid deep dark crust with raw insides. Made bite size vadas - me and my love for bite size :). Turn it around so it is nice and golden brown. Remove on a tissue and immediately dunk it in a bowl of water @ room temp. Let it soak for about 15-20 min. Do the same thing for the rest of the batter.
3-4 cups of thick home made yogurt (click here to learn how)
1 tsp cumin powder
1tsp red chili powder
salt to taste
1 tbsp sugar
In a bowl, whip the yogurt with salt and sugar. Remove the excess water from the water soaked vadas and dunk it in the yogurt. Make sure the vada is completely covered in yogurt and has room to grow, it really soaks in a lot of yogurt. garnish with cumin powder and red chili powder. chill for 2-3 hrs.
Serve with mint-coriander chutney and tamarind chutney. For mint chutney click here. Tamarind chutney coming soon. Enjoy chilled !!
Can't resist to capture the signs of spring ....same way I can't resist walking on the wet grass early up in the morning !! :)
Opps almost forgot -
For roasted cumin/jeera - in a dry pan roast some cumin till you can feel the fragrance fills the room and the color changes to a darker shade. let it cool in a bowl. Don't leave it in the pan as u might burn it with latent heat. Dry grind into fine powder and store in cool dry place. Good for 3 months.