No Tomato, No Onion Urad Dal Vada Kadhi

To make No Tomato, No Onion Urad Dal Vada Kadhi, start by soaking 1.5 cups of black urad dal for 6-7 hours. Blend the soaked dal with green chili, garlic, and asafoetida to create a smooth batter. Fry spoonfuls of the batter in hot oil until golden brown to make vadas. For the kadhi, combine the cooked dal with water, turmeric, coriander, cumin, red chili powder, and sabji masala, then simmer. Finally, prepare a tempering with mustard oil, panchphoran, curry leaves, and asafoetida, and mix it into the kadhi.

Yes, No Tomato, No Onion Urad Dal Vada Kadhi is suitable for vegan diets as it contains no animal products. The dish is made primarily with black urad dal and spices, making it a healthy and flavorful option for those following a vegan lifestyle.

If you don't have black urad dal, you can substitute it with split yellow urad dal or even moong dal. However, keep in mind that the flavor and texture may vary slightly. Soaking the dal is essential regardless of the type you choose to ensure the batter blends smoothly.

To store leftover No Tomato, No Onion Urad Dal Vada Kadhi, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to adjust the consistency.

No Tomato, No Onion Urad Dal Vada Kadhi pairs wonderfully with steamed rice or jeera rice. You can also serve it with a side of pickles or a fresh salad to enhance the meal. For a complete experience, consider serving it with a yogurt-based side dish or raita.