Pyajo, Chana Dal Vada Topped with Coconut Curry
by Tarla Dalal

Pyajo is a delicious snack, with a wonderful blend of flavours and textures. Crispy chana dal vadas are topped with a mildly-flavoured coconut curry and peppy chutneys, and finally garnished in an innovative way with crushed potato wafers and coriander.

The coconut milk is thickened with besan and flavoured with a few whole spices, to make a creamy curry with a mild but appreciable flavour. The overall effect is so exciting that you will feel like licking your fingers after the plate is wiped off! Serve the Chana Dal Vada topped with Coconut Curry immediately on preparation while the vadas are crisp and the curry is warm.

Pyajo, Chana Dal Vada Topped with Coconut Curry

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Pyajo, Chana Dal Vada Topped with Coconut Curry recipe - How to make Pyajo, Chana Dal Vada Topped with Coconut Curry

For The Vadas
1 cup chana dal (split bengal gram) , soaked for 2 hours and drained
1 tbsp roughly chopped green chillies
1/2 cup finely chopped onions
1 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying

For The Potato and Coconut Curry
1 1/2 cups peeled and boiled potato cubes
3/4 cup coconut milk (nariyal ka doodh)
2 tbsp besan (bengal gram flour)
2 tbsp ghee
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 1/2 tsp chilli powder
salt to taste

For Serving
2 tsp garlic chutney
1 tbsp sweet chutney

For The Garnish
1 cup crushed potato wafers
1 tbsp chopped coriander (dhania)

Method
For the vadas

Combine the chana dal and green chillies in a mixer and blend to a coarse mixture without using any water.
Transfer the mixture into a deep bowl, add the onions, chilli powder, coriander and salt and mix well using your hands.
Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
Heat the oil in a deep non-stick pan, and deep-fry a few vadas at a time and fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For the potato and coconut curry

Combine the coconut milk, besan and 1 cup of water in a deep bowl and mix well. Keep aside.
Heat the ghee in deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for few seconds.
Add the coconut-besan mixture, chilli powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Add the potatoes, mix well and cook on a medium flame for 2 to 3 minutes. , while stirring occasionally. Keep aside.

How to serve

Place all the vadas on a serving dish.
Pour the prepared potato and coconut curry evenly over it.
Pour garlic chutney and sweet chutney evenly over it.
Serve immediately garnished with potato wafers and coriander.

Nutrient values per serving

Energy	513 cal
Protein	12.3 g
Carbohydrates	42.9 g
Fiber	12.5 g
Fat	32.6 g
Cholesterol	0 mg
Vitamin A	323.1 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.1 mg
Vitamin B3	1.9 mg
Vitamin C	10.5 mg
Folic Acid	82.4 mcg
Calcium	44.3 mg
Iron	3.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	40.8 mg
Potassium	459.2 mg
Zinc	1.1 mg

Archana

on 22 Jun 16 04:10 PM

Pyajo.. this recipe is very different in taste.. the crunchy dal vadas.. creamy coconut gravy.. and some more crunch on the top.. Loved this recipe.. made it for a party.. and everybody just loved it..

Foodie #533189

on 13 Jul 14 10:32 PM

The peach cooler is a great success with this delicious one dish

on 13 Jul 14 10:28 PM

This is one of mine all time favourites. A great success and everyone wants to know where I got the recipe. One of the peach drink goes with this one dish dinner. Very filling too.