Pan Wade Sabji

Prep Time: 20 Mins

Cook Time: 30 Mins

Soaking Time: 7-8 Hours

Serves: 2

Level of Cooking: Medium

Taste: Spicy

INGREDIENTS

For Wade:

1 Cup Udad Dal

1/2 tsp turmeric powder

1/4 tsp Ginger Paste

1/4 tsp Garlic paste

1/4 tsp Khada Masala Powder

1/4 tsp Jeera Powder

Salt 

Oil for Frying

For Gravy:

1 tsp Mustard seeds

1/2 tsp Cumin seeds

1 Onion Finley Chopped

1 Onion Coarse paste

1 Tomato Coarse paste

1 Tomato Chopped (Big Pieces)

1/2 tsp Ginger paste

2-3 Garlic cloves crushed

1 tsp Turmeric powder

1 tsp Jeera powder

1 tsp Chilli powder

1 tsp Garam Masala

1 tsp Khada Masala powder

Curry Leaves (kadi patta)

1-2 Chopped Green Chillies

2 cups Water

Oil for cooking

Salt to taste

Coriander leaved finely chopped for garnish

METHOD

Step 1:

           Soak udad dal for 7-8 hours or overnight. After soaking remove the water and grind coarsely with very little water.

Step 2:

           Add all the ingredients mentioned above in the ground dal and mix well.

Step 3:

           Heat the oil, make small balls out of the batter and fry all till half cooked.

#Note: Do not completely fry the wada, keep them half cooked.

Step 4:

           Heat some oil for gravy, add mustard seed after they splutter, add cumin seeds, ginger paste, garlic, green chillies, chopped onion and onion paste. Cook till the raw aroma of onion is gone and well cooked.

Step 5:

           Add tomato paste, chopped tomato, few curry leaves, turmeric powder, red chilli powder, garam masala, jeera powder, khada masala, salt to taste and cook well for 2-3 mins.

Step 6:

          Add 2 cups water and bring to boil. Add the half cooked wade(balls) to the boiling gravy and cook for 2-3 mins more.

Step 7:
        Add finely chopped coriander and serve hot.