Satvik Dahi Vada

Ingredients

• 1 cup urad dal , soaked 4 hours, ground fluffy with ice water, fried into spherical vadas
• 2 cups water , warm, for soaking vadas
• 3 cups curd (yogurt) , fresh whole-milk plain yogurt, whisked smooth
• 1 tbsp sugar , fine sugar
• 1/2 tsp black salt , kala namak
• 1 tsp cumin powder , roasted
• 1/4 cup tamarind chutney (sweet)
• 2 tbsp coriander leaves , chopped
• 1/4 tsp hing (asafoetida)
• 1 tsp salt , divided

Preparation

1. 1

   In a wide bowl, combine the 2 cups of warm water with 1/2 teaspoon regular salt and 1/4 teaspoon hing.

2. 2

   Drop the freshly deep-fried, warm urad dal vadas into the warm hing water; soak for 15 minutes until softened and pale.

3. 3

   Gently press each vada between the palms of your hands to squeeze out excess water without breaking the dumpling.

4. 4

   In a separate bowl, whisk together the fresh yogurt, fine sugar, black salt, and remaining 1/2 teaspoon regular salt until smooth.

5. 5

   Arrange the pressed vadas in a single layer in a wide, flat serving dish.

6. 6

   Pour the sweetened whisked yogurt generously over the vadas, submerging them completely.

7. 7

   Dust the tops evenly with the roasted cumin powder.

8. 8

   Drizzle ribbons of sweet tamarind chutney across the yogurt and garnish with fresh cilantro.

9. 9

   Chill in the refrigerator for at least 30 minutes before serving cool.

In the tradition

Sources & further reading

• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 176, Savory Lentil Croquettes in Yogurt (Dahi Vada))

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.