1/2 cup dried urad dal (or urad dal) wadis/vadiyams
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
1 green chillis, chopped
a big pinch of hing (asafoetida)
1 medium onion, finely chopped
1 tomato, finely chopped
salt – to taste
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp ginger garlic paste
oil – for frying
How to make Urad dal Wadi Curry
. Heat oil and fry the black gram/urad dal wadi to golden brown. Drain excess oil on paper towel and Set aside.
. Leave about tbsp of oil in the same kadai and remove the rest. Add urad dal, cumin seeds, mustard seeds, hing and green chillies.
. Once mustard start to crackle, add onion and ginger garlic paste. Saute for 4 to 5 minutes, until translucent.
. Add chopped tomato and cook until the entire mixture turns mushy. Season with salt, turmeric and red chilli powder.
. Mix everything together.
. Finally add the fried vadiyams and mix again. On low heat, cook for 2 to 3 minutes and turn off the heat.
. Add some water, mix and cover with the lid.
. Let the curry sit for 10 to 15 minutes for the flavors to blend together.
. Serve with rice.