Masala Vada on MahaShivaRatri ~ Spicy Crispy Lentil Fritters with Chana Dal, Toor Dal and Urad Dal

Om Namo Namahshivaya..!

Brahma murari surarchitha lingam

Nirmala basitha sobitha lingam

Janmajadukka vinasana lingam

Thath pranamami sadasiva lingam

Devamuni pravarachitha lingam

Kamadahana karunakara lingam

Ravana darpa vinasana lingam

Thath pranamami sadasiva lingam

12 Jyothirlinga Strothram

Sourastre Somanatham Cha,

Sri Saile Mallikarjuna.
Ujjanyinyam Mahakalam,
Omkare Malamleshwara.
Himalaye to Kedaram,
Dakinyam Bhimashankara.
Varanasyam cha Vishweshwam,
Tryambakam Gautameethate.
Paralyam Vaidyanatham cha,
Nagesham Darukavane.
Sethu bande Ramesham,
Grishnesam cha Shivalaya

Happy Maha Shivaratri everyone. When we were kids we used to do Jagaran( wake up all night in the name of God), and early in the next day morning we would have a great feast, since we do upavas ( fasting ) on Maha Shiva Ratri. Mom and grandma make this vada to break the fasting as it is loaded with lots of proteins from the lentils along with yummy sweets, curries and rice dishes.

Today i feel so blessed to be able to watch Sri Shiva Parvati Kalyanotsvam live from Srisailam, Andhra Pradesh. Thanks so much deva! I made this vermicelli kheer as prasad today, and this Masala Vada makes a great combo with Payasam/Kheer.

Ingredients:

• 1 cup chana dal / Bengal Gram
• 1/3 cup whole urad dal / Black Gram
• 1/3 cup toor dal / Split Reg gram
• 2 inches of peeled ginger
• green chillies to taste
• lots of cilantro and mint
• curry leaves
• salt to taste
• onions( optional )

Preparation:

• Soak all the lentils, chana dal, Urad dal, toor dal for at least 6-8 hours
• Wash the lentils and blend them in blender along with green chillies and ginger adding very little water at a time, it should not be a smooth paste.
• Place oil in kadai or thick bottomed pan for deep frying
• If you don't mind eating onions on this day, you could add chopped onions, otherwise you can happily omit this.
• Mix in chopped cilantro, curry leaves, mint and add salt to taste.
• Make flattened discs and drop them into oil. Fry them until golden brown and then drain them onto paper towels.
• Make sure the heat is set at medium heat!

My Mixed Dal Masala Vada is on its way to:

• Walking through the Memory Lane
• Herbs And Flowers In My Garden Cilantro started by PJ
• AWED - Indian Cuisine started by DK
• My Legume Love Affair started by the Well Seasoned Cook

P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.