Dal Balls In Chinese Gravy
by syamala
Added to 7 cookbooks
This recipe has been viewed 7337 times
Dal balls in Chinese gravy is an unique recipe with dal or lentil balls or vadas simmered in a sweet and sour Chinese sauce enrobed gravy. Enjoy this hot and sour recipe with steamed Chinese rice.
Method for Dal balls:- Wash toordal, & chana dal & pressure-cook, along with the green chilies and curry leaves, ginger paste, garlic paste and a pinch of turmeric & salt with just enough water.
- If water is more, you’ll have difficulty in making the balls.
- Once it is cooked well, mix the cooked ingredients well.
- Make the mixture of step 3 into balls, which are of gooseberry size.
- If you are having difficulty in making the balls stay together, you can just use some flour for keeping them together.
- Mix the maida with water and salt(in the consistency of how it is used for bajjis and all).
- Dip the balls in this maida mixture and deep fry in oil till golden brown and take out in absorbent paper.
Curry:- Heat oil in a kadai, add the finely cut galic, green chilly and ginger pieces. fry well.
- Add 1/2 of the cut onions and fry till transclucent, at this point add chilli powder and fry.
- Grind remaining onion and tomato in the blender.
- Add this ground paste to the mixture getting fried in kadai.
- Fry well till the whole mixture is cooked well. now add pepper powder.
- Once oil is starting to separate from this mixture, add 1/2 of the coriander leaves.
- The gravy should not be too thick, not too thin. if thick, add water as required.
- Add the fried balls to the boiling gravy.
- This is now ready to be served.
- Serve hot garnished with remaining coriander leaves and crumbled potato chips.
- Add the potato chips only just before serving.
- Goes well with chinese steamed rice.
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This recipe was contributed by syamala on 18 Oct 2000
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