Posted by: Mala D
It's one of my comfort foods from early childhood. Bengali curries make a lot of use of dried lentil balls (dal vadis) but they are not often available to people residing out of kolkata/India. I was thus forced to improvise it with freshly made lentil balls. The result was just as good if not better:-))
Ingredients:
Potatoes: 2 big-sized one,abt 400 gms
Fresh lentil balls: 12-15
Tomatoes: 2 medium
Ginger: 3 inches(or as per choice)
Oil: 3tbsp
Red chilly powder: 2tsp
Turmeric powder: 1tsp
Cumin powder: 2tsp
Salt: to taste
Sugar: 1tsp
Bay leaves: 2 nos
Cumin seeds: 1/2 tsp
Corriander leaves: handful for garnish
Method:
For making lentil balls: wash & soak 200 gms split black gram in water overnite. Next day grind with 2-3 green chilles & 1 inch ginger, adding little water (1-2 tbsp) to make a soft batter. Now take it out in a steel vessel & add 1/2 tsp of baking soda. Mix well & keep aside for few hours. Add salt to taste (1tsp), whip it well & fry cherry-sized balls in batches. Dry on paper towels. Leftover batter from vadas/dahi vadas can be easily used to make these. Can be kept for about a week in air tight container in the fridge.
Curry:
Peel potatoes & cut into 3 inch pieces. Wash & drain the water. Remove the seeds from tomatoes & puree them along with peeled & chopped ginger. Heat oil & temper with cumin seeds & bay leaves. Add potatoes & fry them well. Now add the tomato puree & fry till oil floats to the top. Now add all the spices,salt & sugar. Mix well. Add 1/2 litre of water. Cover & cook till potatoes are half-done. Now add the vadis & bring the gravy to boil. As the balls tend to soak up the gravy & puff up, ensure that the consistency of the gravy is thin by adding hot water from time to time. Put the flame at simmer point. The balls should be soft but not squishy. Don't overcook. Keep the lid on & the potatoes will turn soft in the heat. Garnish with chopped corriander leaves. Serve hot with rice.
It's one of my comfort foods from early childhood. Bengali curries make a lot of use of dried lentil balls (dal vadis) but they are not often available to people residing out of kolkata/India. I was thus forced to improvise it with freshly made lentil balls. The result was just as good if not better:-))
Ingredients:Potatoes: 2 big-sized one,abt 400 gms
Fresh lentil balls: 12-15
Tomatoes: 2 medium
Ginger: 3 inches(or as per choice)
Oil: 3tbsp
Red chilly powder: 2tsp
Turmeric powder: 1tsp
Cumin powder: 2tsp
Salt: to taste
Sugar: 1tsp
Bay leaves: 2 nos
Cumin seeds: 1/2 tsp
Corriander leaves: handful for garnish
Method:
For making lentil balls: wash & soak 200 gms split black gram in water overnite. Next day grind with 2-3 green chilles & 1 inch ginger, adding little water (1-2 tbsp) to make a soft batter. Now take it out in a steel vessel & add 1/2 tsp of baking soda. Mix well & keep aside for few hours. Add salt to taste (1tsp), whip it well & fry cherry-sized balls in batches. Dry on paper towels. Leftover batter from vadas/dahi vadas can be easily used to make these. Can be kept for about a week in air tight container in the fridge.
Curry:
Peel potatoes & cut into 3 inch pieces. Wash & drain the water. Remove the seeds from tomatoes & puree them along with peeled & chopped ginger. Heat oil & temper with cumin seeds & bay leaves. Add potatoes & fry them well. Now add the tomato puree & fry till oil floats to the top. Now add all the spices,salt & sugar. Mix well. Add 1/2 litre of water. Cover & cook till potatoes are half-done. Now add the vadis & bring the gravy to boil. As the balls tend to soak up the gravy & puff up, ensure that the consistency of the gravy is thin by adding hot water from time to time. Put the flame at simmer point. The balls should be soft but not squishy. Don't overcook. Keep the lid on & the potatoes will turn soft in the heat. Garnish with chopped corriander leaves. Serve hot with rice.
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