This Special section features unique recipes which you wouldn't commonly find anywhere else. It has a mixed collection of dry and curry dishes from snacks to main-course meals.
(For the health conscious people)
by Ranjana Lal


For the vadas
1 cup green moong dal
2 green chilies
a pinch asafetida (hing)
½ teaspoon Eno's fruit salt

For the curds
2 cups low fat curds
½ teaspoon mustard seeds (rai)
3 green chilies, broken into pieces
a pinch asafetida (hing)
1 teaspoon oil

For the garnish
2 pinches cumin (roasted jeera) powder
2 pinches chili powder
1 tablespoon chopped coriander (optional)
salt to taste

For the vadas
Clean, wash and soak the moong dal for 3 to 4 hours.
Drain and keep aside.
Add the green chilies and blend in a mixer with very little water to make a thick batter.
Add the asafetida and Eno's fruit salt and mix well.
Heat a non-stick sandwich toaster and spread some of the mixture in each cavity. Close and heat. When
ready, the mixture will be toasted into triangular shaped pieces.
Remove the toasted pieces and soak them in warm water for 20 minutes. Thereafter, squeeze out the
water and arrange the vadas on a plate.

For the curds
Whisk the curds with the salt and refrigerate till required.
Heat the oil and add the mustard seeds.
When the seeds crackle, add the asafetida and green chilies. Add this to the whisked curds and mix well.

How to finish ---
Spread the seasoned curds over the vadas. Sprinkle the cumin powder, chilli powder and coriander on top
and serve. If you like, also add the khajur imli ki chutney.