For part of our midday meal yesterday I made dal vada in an ebelskiver pan using an instant mix for the batter. I added minced green chili, onion and cilantro as recommended by the package instructions. I also added a little ENO to ensure a light texture.
The only thing I will say about that meal is that the dal vadai were good.
The leftover vada became part of today’s midday meal. I used them as dumplings or kofta in a tomato/coconut curry sauce. I failed to document the process with photos, so a sketchy description will have to suffice.
Spices were sautéed in olive oil:
- mustard seeds
- cumin seeds
- cardamom pod
- coriander seeds
- curry leaves
Chopped onions were then added and sautéed with the addition of turmeric, Kashmiri red chili powder, garam masala, ginger paste, garlic paste and kosher salt.
Canned crushed tomatoes and coconut milk were then mixed in and left to simmer to absorb the flavors. A little turbinado sugar moderated the acidity of the tomatoes.
As mealtime approached I tossed in the dal vada to simmer for several minutes.
We enjoyed the tomato coconut curry and dal vada kofta with rice and Greek nonfat yogurt.