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Indian curries are always a lot flavourful and lip-smacking in taste because they are infused with many masalas and spices that bring out solid flavours and deliciousness. Especially when you talk about a dish from Rajasthan cuisine, they are always extra flavourful with a strong influence of spices and aroma combined. Haal Vadi curry is a wholesome dish made with semi-dry dal vadis that is first let out in the sun and then dunked in a savoury curry that takes about just twenty minutes or less to prepare. The Rajasthani word ‘haal’ means instant. So our instant Rajasthani curry is a time-saving curry dish that is the one to look at and finally treat yourself to on weekdays. So here goes the recipe.
Ingredients- ( Serving for 3-4 people)
- 50g moong dal
- 50g lobia dal
- 1 tomato
- Half cup curd
- 1 tablespoon cumin seeds
- 2 tablespoon coriander powder
- Salt as per taste
- 2 green chillies
- Pinch of asafoetida
- 4-5 Black pepper corn
- 2 cloves
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 2-3 tablespoon oil
Method for preparation-
- Take a mixer grinder, add moong and lobia dal, peppercorns, cumin seeds asapehtidida, half tablespoon red chili powder and turmeric powder. Grind everything to a fine crush.
- After grinding, make small vadis using your hands and add water according to the need and consistency of the mixture.
- Then keep the vadis outside in the sun for 2-3 hours to dry just a bit.
- Now take a pan and heat it with oil. Add the vadis into it and saute them for a while.
- Then add finely chopped tomatoes into the pan. Once the tomatoes have softened, add curd and the rest of the masalas and ingredients.
- Finally, add this vadis into the pan and add some water to the curry.
- There you go! Your haal vadi curry is ready.
Serve hot with roti or phulka.
