Vada Curry and Lemon Rice

Vada Curry and Lemon Rice, originally uploaded by Lakenvelder.

Substitutes:
asafetida- omit form recipe or garlic powder or onion powder
Channa Daal- yellow spit peas or garbanzo beans

1 cup Channa Daal (gram lentils)
2 tablespoons Green Coriander, chopped
2 green chilies, chopped
OIl
2 medium onions, chopped
1 tablespoon Balck Mustard seeds
10-15 Curry Leaves
1 tabslpoons Ginger Paste
2 tomatoes, chopped
2 tablespoon Gram Flour, mixed with 1 cup water
1 tablespoons Coriander powder
1 tablespoons Chili powder
1/2 teaspoon Garam Marsala

Wash the gram lentils and soak in water for 15 minutes. Darin and grain them coarsely. Add salt coriander and chilies. Heat a few inches of oil in a pan. Fry spoonfuls of this mixture in the oil to make samll size vadey. These should be fried until golden and then drained on paper towel. In another pan fry the onion in a little oil until they are golden. Add the black mustard seeds and curry leaves. Continue to fry for three minutes. Add the ginger paste and fry for three minutes. Next add the tomatoes, salt and coriander powder, chili and garam marsala. Fry unitl the oil separates. Add the besan water mix and bring to a boil. Finally add the fired vadey, mix and cover. This should simmer ofr 5 minutes. Tjis dish is great with lemon rice.


Lemon Rice

1 lemon or lemon jucie
1/4 tablespoon Turmeric Powder
5 Green Chilies
1/4 inch Ginger
1 tablespoon Salt
1 1/2 cup rice

Seasoning

1/2 tablespoons mustard seed
1 tablspoons chana daal
pinch asafetida
oil

Add the turmeric and salt to the juice. Cut chiles and the ginger into small pieces. Add oil into pan. Heat and add mustard, chana daal and asafetida. When the chanan daal thrun golden brown. Add the lemon juice. Allow misture to boil for 3-4 minutes and let it cool. Boil the rice with less water so the grain as separable form each other. Add the prepared lemon syrup to the rice. Serve.