Dahi vada is a popular Indian Lentil and Egg Curry dish made from whole wheat flour and curd, which is stirred with onion, Tomato sauce, Coriander leaves and Tamarind paste.
It originates from the state of Tamil Nadu in India where it is most popularly known as “thayir vadai” (Dahi vadai in Tamil).
There are many variations of this dish, but the general idea is to stir together cooked lentils and eggs, binding them with a mildly spiced tomato sauce and chopped fresh herbs.
Served warm or cold, dahi vada is an ideal vegan or vegetarian meal that can be enjoyed at any time of year.
This recipe shows you how to make delicious and healthy curd vada (thayir vadai in Tamil, Dahi vada) at home with just a few simple ingredients. These finger-foods are an excellent way to use up leftovers or surplus vegetables, and they can be made into a snack or breakfast dish. This recipe is simple, requiring just five minutes of prep time before baking in the oven.
For the curd:
1 cup grated fresh cheese (such as cheddar, parmesan, or mozzarella)
1/2 cup plain yogurt or buttermilk
1 teaspoon fine salt
Freshly ground black pepper to taste
For the falafel:
1 large chickpea (garbanzo beans), rinsed and drained
2 tablespoons chopped fresh cilantro
1 garlic clove, chopped
Juice of 1 lime
Kosher salt and freshly ground pepper to taste
Finely ground cumin to taste
Extra-virgin olive oil for frying
For the dipping sauce:
2 cups mango or pineapple purée
1/4 cup plain yogurt or buttermilk
1 teaspoon caught coriander seeds (optional)
1 teaspoon green cardamom pods (optional) EPA/DHA omega-3 fatty acids in every bite!