| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 9g | 30g |
| sugars | fibre | protein | salt |
| 6g | 5g | 10g | 1g |
When I first came across the recipe for Black Mustard Tempered Dahi Vada, I was instantly intrigued. The combination of familiar elements like yogurt and cilantro with the exotic allure of asafoetida and pomegranate seeds promised a dish that was both comforting and exciting. This recipe felt like an adventure right in my kitchen, without the need for a passport.
Rich in Tradition and Flavor
Growing up, my meals were often anchored by Italian-American classics, focusing on robust flavors passed down through my family. However, my culinary journey has led me to explore dishes from across the globe, bringing new tastes and traditions to my table. Black Mustard Tempered Dahi Vada immediately appealed to my love for recipes that are steeped in tradition and bursting with flavor.
This dish, with its warm, spiced urad dal fritters doused in a cool, tangy yogurt sauce, reminded me a bit of the classic Italian dish arancini, where fried rice balls are served with a luscious tomato sauce. Each bite of Dahi Vada offers a contrast of textures and flavors that is simply irresistible.
Health Benefits and Nutritional Value
Aside from its mouthwatering taste, this recipe is packed with health benefits. For starters, urad dal is an excellent source of protein and fiber, making it a great option for vegetarians looking to boost their protein intake. The yogurt adds a good dose of probiotics, which are fantastic for gut health. The black mustard seeds have antimicrobial and anti-inflammatory properties, helping to boost the immune system.
Additionally, the inclusion of pomegranate seeds and raisins adds a touch of natural sweetness, not to mention a burst of antioxidants and vitamins. The spices, like ginger and chili, can aid digestion, making this not just a delicious dish, but a beneficial one for your overall well-being.
Pairing and Similar Recipes
For those who enjoy this dish, you might also find delight in other Indian snacks like Pani Puri or Bhel Puri. Both offer that tantalizing blend of crunch, spice, and sweetness. On the other hand, if you’re hosting a dinner and want to keep a cohesive menu, the Black Mustard Tempered Dahi Vada pairs wonderfully with main courses such as Butter Chicken or Vegetable Biryani.
In conclusion, this delightful Black Mustard Tempered Dahi Vada is a beautiful reflection of culinary traditions and health benefits coming together. It holds a special place in my heart for its ability to take me on a flavorful journey with each bite, reminiscent of those hearty family dinners, but with a vibrant twist from the Indian subcontinent.
What You’ll Need
- 2 cups Urad Dal (split black gram)
- 1 tsp Salt
- 1 cup Water
- 1 quart Vegetable Oil (for frying)
- 2 cups Plain Yogurt
- 1/2 tsp Black Mustard Seeds
- 2 tbsp Coconut Oil
- 2-3 Green Chilies (finely chopped)
- 1 tbsp Fresh Ginger (finely grated)
- 1/4 cup Fresh Cilantro (chopped)
- 1/4 tsp Asafoetida (hing)
- 2 tbsp Raisins
- 1/4 cup Pomegranate Seeds
- 1/2 tsp Red Chili Powder
- 2 tbsp Tamarind Sauce
- 2 tbsp Mint Chutney
- Salt to taste
Method
Step One
Rinse the Urad Dal thoroughly in water until the water runs clear. Soak the dal in enough water for about 4-5 hours or overnight.
Step Two
Drain the soaked dal and grind it to a smooth batter using 1 cup of water. Add 1 tsp of salt to the batter and mix well. The consistency should be thick and fluffy.
Step Three
Heat the vegetable oil in a deep frying pan over medium heat. Drop spoonfuls of the batter into the hot oil, frying them until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step Four
In a separate pan, heat the coconut oil over medium heat. Add the black mustard seeds and let them splutter. Then add the finely chopped green chilies, grated ginger, and asafoetida (hing). Sauté for a few minutes until fragrant.
Step Five
Take the plain yogurt and whisk it until smooth. Add a pinch of salt to taste and mix well. Pour the tempered mixture (mustard seeds, green chilies, ginger, and asafoetida) into the yogurt and mix thoroughly.
Step Six
Soak the fried vadas in warm water for about 10 minutes. Gently squeeze out the excess water and arrange them on a serving dish.
Step Seven
Pour the prepared yogurt mixture over the soaked vadas, ensuring they are well coated.
Step Eight
Garnish with chopped fresh cilantro, raisins, pomegranate seeds, and a sprinkle of red chili powder.
Step Nine
Drizzle with tamarind sauce and mint chutney as per taste. Serve immediately.
