Rajma Vada with Chinese Twists

by Surekha Parekh

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We make Dal Vadas regularly at home. One day I planned to make Rajma vadas, and it turned out to be a very tasty and healthy food for my family. I gave it a Chinese twist and everyone just loved my new innovation.

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Rajma Vada with Chinese Twists recipe - How to make Rajma Vada with Chinese Twists

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 4Makes 4 to 5 servings
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Ingredients

For The Vadas
1 cup rajma (kidney beans)
1/2 cup chana dal (split bengal gram)
2 tsp finely chopped green chillies
1 tsp chopped ginger (adrak)
1/4 cup chopped onions
2 tsp chopped coriander (dhania)
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
oil for dip frying

For The Gravy Sauce
1 tbsp oil
1 tbsp garlic (lehsun)
1/4 cup sliced onions
1 tsp green garlic (lehsun)
2 tbsp cabbage
2 tbsp carrot
1 tsp capsicum
1 tsp soy sauce
2 tsp chilli sauce
1 tbsp tomato ketchup
salt to taste

For Serving
4 to 5 noodle baskets
chopped spring onion greens for garnishing

Method

Soak the rajma for 5 hours. and chana dal for 4 hours. Drain and blend in a mixer into a smooth paste.
Transfer the rajma and chana dal mixture into a deep bowl. Add the green chillies, ginger,onion, coriander, red chilli powder, garam masala, 1 tbsp of oil and salt. Mix well.
Divide the vada mixture into equal portions and shape each portion into flat vadas.
Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

For the gravy sauce

Heat 1 tbsp oil in a kadai and saute garlic and onions. Add green garlic, cabbage, carrot, capsicum and sauté high flame for one minute.
Add soya sauce, chilli sauce and tomato ketchup and cook on a high flame for two minutes.
Add salt, sugar and mix well and cook on a high flame for 30 seconds.

How to proceed