Last night when I was updating my ‘Recipe List’ page, I noticed, from so long I have not posted a proper breakfast recipe here…..Breakfast is very important meal of the day at my house. For more than 25 years my mom everyday makes hot chapati’s in breakfast along with fresh sabzi (curry). My mom makes Idli, Vada and Dosa mostly as evening snack…very rarely in breakfast, that too during weekends or holiday’s…but very rare I tell you…
After marriage, I gave break to this trend and started making Idli, Dosa, Vada, Poori, etc., in breakfast and sometimes in dinner too…My winter breakfast or dinner would mostly be piping hot sambar paired with steaming hot idli or crispy fried vada. When I told this to my mom, that I rarely make chapti’s these days in breakfast and it would be a change if we make vada in breakfast for tomorrow…she happily agreed…
Indian breakfasts are mostly served hot and involve overnight preparation in making. 8-10 hours of soaking lentils and 6-8 hours to ferment batter, if making Idli or Dosa. What I do is generally soak lentils when I start to make breakfast in the morning and grind to make batter, before I end cooking my dinner. Leave the batter in the warm place to ferment overnight and make steaming hot idli or sizzling hot dosa the next morning.
To make Vada, it is like I soak lentils overnight and grind them in the morning. Leave it for ½ hour before shaping them to fry into vada’s. So when I make vada in the morning, I usually make sure to get up ½ before, if it’s a week day. All you need is time management to pamper yourself with indulging hot breakfast…Do you agree…???
On that note let me share with you my very favourite breakfast recipe, perfect treat on a rainy morning or winter morning or makes a good winter dinner meal too…This was the only occasion, where I could click breakfast straight hot form the kitchen and then sit to indulge and pamper my senses with hot food. All thanks to mom for making this happen. I love you….. For making Vada’s I used the same recipe which I posted here. Just reduce the size to fit the term ‘mini’…. J
- 1 cup Toor dal
- 5-6 Shallots, peeled
- 1 Carrot, peeled and cut into 2’inch pieces
- 2 Tomatoes, chopped
- 1 tbsp. Sambar powder, I used Priya sambar powder
- ¼ cup Tamarind, washed and soaked in ¾ cup water
- 1 tbsp Red chili powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Jaggery/Sugar
- ½ tbsp. Mustard seeds
- 8-10 fresh Curry leaves
- 1 dry Red chilli
- pinch Asafoetida
- Add wahed toor dal along with 2 cups of water to pressure cooker and cook for 2-3 whistles or until dal is soft. Using a wooden smasher, mash the dal to paste or grind to paste in mixer. Set aside.
- Now in a heavy bottom cooking vessel or kadai, add oil and to this add ingredients listed under tempering/tadka.
- When the curry leaves start to change color, add shallots (pearl onions), fry on high for 1 minute and add carrot pieces. Fry for another 1 minute and turn the flame to low by adding 1 cup of water.
- Cook till shallots are soft but not mushy. Now add chopped tomato pieces and fry till soft. Meanwhile extract tamarind juice by squeezing tamarind in water using your fingers. Discard the pulp and stain the water. Add
this tamarind water to vegetables above along with salt, red chili powder, turmeric powder, jaggery and sambar powder.
- Add mashed toor dal and 1 cup of water and combine everything using a spoon. Leave it to boil. Once sambar starts to boil, check for salt and adjust as per your taste.
- Add love to make this recipe taste ‘Yummy’.
- Serve hot with crisp fried Vada’s or Idli’s.