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Lentil dumplings with peas and spring onion
Method
- Break the vadis into small pieces.
- Heat the oil and fry the vadis on low fire till crispy. Remove and keep aside.
- In the same pan, add the onion paste, ginger-garlic paste and spices.
- Stir fry for 2 mins.
- Mix in the tomato puree and the peas. Mix gently and add the fried vadis.
- Continue to cook on low fire stirring from time to time. Cook for another 3-4 min.
- Now, add 2-3 cups of water and pressure cook till the vadis are cooked and there is little or no gravy as per your choice.
- Remove to a serving bowl and serve garnished with spring onions.
- Serve with puris or parathas.
Ingredients:
200 gms vadis, prepared out of lentils
200 gms shelled peas
1 cup browned onion paste
1 cup tomato puree
1 cup oil
1 cup spring onions – mainly the green portion – cut into strips
2 tsp ginger-garlic paste
Since vadis are spicy we have not used spices in the recipe. But if you wish to enhance the spice level, you can use
1 tbsp coriander
1 tsp jeera powder
1/2 tsp red chilli powder
Salt to taste
200 gms vadis, prepared out of lentils
200 gms shelled peas
1 cup browned onion paste
1 cup tomato puree
1 cup oil
1 cup spring onions – mainly the green portion – cut into strips
2 tsp ginger-garlic paste
Since vadis are spicy we have not used spices in the recipe. But if you wish to enhance the spice level, you can use
1 tbsp coriander
1 tsp jeera powder
1/2 tsp red chilli powder
Salt to taste
RECIPES BY REHANA KHAMBATY
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