The Weather is getting hot and days getting longer. Summer is definitely on its way with its long hazy sunny spells and lazy days. When all I want to do is sit outside and enjoy the lovely sunshine hoping it will last, I always feel that I wish I could preserve the sunshine as here in the UK weather is very unpredictable, but for now its hot and its sunny and its fun.
When I am out and about, I see lots of happy faces, laughter feels the air and somehow I hear sweet music as well…. am I going crazy??
On days like this cold food is very much appreciated and enjoyed. So I thought I will make something that everyone loves and is quite a refreshing snack or part of a meal.
Dahi wada needs quite a bit of preparation beforehand but then once made it can be eaten over 2 days.
Dahi Wada
Ingredients
1 bowl split yellow mung dal (split green lentils)
1 1/2 bowl split yellow urad dal (split black lentils)
1 tbl spoon finely chopped fresh coriander
1 tspoon Ginger chilli paste
2 tspoon salt (or to taste)
1/4 tspoon soda bicarb or baking powder
for the spicy yoghurt
4-5 bowls yoghurt
2 tsp salt
1 tsp jeera powder (cumin)
1 tsp sugar
1 tsp oil
1 tsp urad dal
1 tsp whole jeera (cumin)
3-4 curry leaves (optional)
Method
For the Vadas (Fritters)
Rinse and soak both the lentils for 3-4 hours.
Drain the excess water and make it into a course paste.
Add ginger, chilli, coriander and salt and mix well
Heat some oil on medium heat and with a spoon drop spoon size balls into the hot oil
Turn the vadas over a couple of times until they are evenly golden brown. Take them out and drain them on a kitchen towel to cool.
Put some water in a mixing bowl and drop the vadas in the water for a minute or so.
take each one out squeezing the water and excess oil out making them flatter. In this way they will soak the yoghurt better.
Place them in a serving bowl
For the Yogurt
In a mixing bowl mix salt, sugar and cumin powder with the yoghurt
In another small pan add a 1 tsp oil and heat
add 1 tsp on urad dal and wait 10 seconds
then whole jeera and curry leaves and let them sizzle for a few seconds until it gives out sweet cumin aroma.
Take it off the heat and let it cool down before mixing it with the yoghurt
Pour the yoghurt over the vadas.
Garnish with jeera powder, chilli powder/paprika powder, ambli (tamarind) chutney, tomato chutney and coriander, mint chutney and fresh corriander.
Refrigerate it for 3-4 hours and enjoy it cold.
