Name: Chana Moongachi Kokum-Masala Vadi Dum
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Chana Dal (split Bengal gram), soaked for 4-6 hours; 1/4 cup Moong Dal (yellow split lentils), soaked for 4-6 hours; 1/4 cup grated Beetroot (about 1 small beetroot); 1/4 cup grated Carrots (about 1 medium carrot); 2-3 Green Chillies, or to taste; 1 inch Ginger, peeled and roughly chopped; 1/4 cup roasted Peanuts, crushed coarsely; 2 tbsp chopped fresh Coriander leaves; 1 tsp Goda Masala; 1/2 tsp Kolhapuri Kanda Lasun Masala (or 1/2 tsp red chilli powder + 1/4 tsp garlic powder for a similar flavour profile if unavailable); 1/4 tsp Turmeric Powder; Salt to taste; 1.5 tbsp Groundnut Oil, for pan-searing; 1.5 tbsp Groundnut Oil, for dum masala; 1/2 tsp Mustard Seeds (Rai); 1/4 tsp Asafoetida (Hing); 8-10 Curry Leaves; 1 small Onion, finely chopped (optional, for flavour depth); 1 small Tomato, finely chopped (optional); 1 tbsp Goda Masala; 1 tsp Kolhapuri Kanda Lasun Masala (or 1 tsp red chilli powder blend); 1 tbsp roasted Peanut powder; 1 tbsp Dry Coconut powder (desiccated coconut, lightly toasted); 1 tsp White Sesame Seeds, toasted and powdered; 4-5 Kokum peels (dried Garcinia indica), soaked in 1/4 cup warm water for 10 mins; 1/2 cup hot Water (or as needed); Fresh Coriander, for garnish

The Preparation

Step 1

Step 1 — Prepare Dal Vadi Batter: Drain the soaked chana dal and moong dal thoroughly. In a grinder, combine the drained dals, green chillies, and ginger. Grind to a coarse paste, adding minimal water (1-2 tbsp) only if needed to facilitate grinding. The texture should be coarse and not smooth. Set aside.

Step 2

Step 2 — Mix Vadi Ingredients: Transfer the coarse dal paste to a large mixing bowl. Add the grated beetroot, grated carrots, crushed roasted peanuts, chopped fresh coriander, 1 tsp Goda Masala, 1/2 tsp Kolhapuri Kanda Lasun Masala, turmeric powder, and salt to taste. Mix all ingredients thoroughly to combine evenly.

Step 3

Step 3 — Form and Pan-Sear Vadis: Divide the mixture into 6-8 equal portions and shape them into small, flat round patties (vadis). Heat 1.5 tbsp groundnut oil in a non-stick pan or heavy-bottomed skillet over medium heat. Place the shaped vadis carefully and pan-sear for 3-4 minutes per side, until they develop a golden-brown crust. They don't need to be fully cooked through at this stage. Remove the seared vadis and set them aside.

Step 4

Step 4 — Prepare Dum Masala Base: In the same pan (or a heavy-bottomed pot suitable for dum cooking), heat 1.5 tbsp groundnut oil over medium heat. Add mustard seeds and allow them to splutter. Immediately add asafoetida and curry leaves, sautéing for 30 seconds until fragrant. If using, add the finely chopped onion and sauté until translucent (3-4 minutes). Then, add the chopped tomato (if using) and cook until it softens and the oil begins to separate (another 2-3 minutes).

Step 5

Step 5 — Add Dry Spices and Aromatics: Reduce the heat to low. Add 1 tbsp Goda Masala, 1 tsp Kolhapuri Kanda Lasun Masala, roasted peanut powder, dry coconut powder, and toasted sesame seed powder to the pan. Sauté for 1-2 minutes, stirring constantly, to lightly toast the spices and release their deep aromas.

Step 6

Step 6 — Infuse Kokum Tang: Add the soaked kokum peels along with their strained soaking water (discarding any seeds or debris) to the masala. Pour in 1/2 cup hot water and add salt to taste. Stir well to combine all ingredients into a thick, fragrant Maharashtrian masala base. Bring to a gentle simmer.

Step 7

Step 7 — Dum Cooking: Gently arrange the pan-seared vadis over the simmering masala base in a single layer, ensuring they are partially submerged. Cover the pot tightly (you can seal the edges with a simple dough if aiming for traditional dum, or use a heavy lid). Reduce the heat to the lowest setting and let it dum-cook for 10-12 minutes, allowing the vadis to absorb the rich flavours.

Step 8

Step 8 — Finish and Serve: Turn off the heat and let the pot rest, still covered, for 5 minutes. This allows the flavours to further meld and the vadis to become perfectly tender. Garnish generously with fresh coriander. Serve hot as a wholesome and flavourful Maharashtrian snack.