Ingredients: For Kanji 1 tablespoon yellow mustard 1 teaspoon black salt 1 teaspoon asafoetida 1 teaspoon turmeric powder 1 pinch red chilli powder Salt to taste
For Vada ½ cup urad daal Salt to taste Oil for frying
Method: For Kanji Boil about 5 cups of water, cool it and transfer to a tight lid container. Add yellow mustard, black salt, asafoetida, turmeric powder, red chilli powder and salt to the water. Mix well. Close the lid and stir it well twice a day for 3-4 days. Keep Kanji in the fridge for some time to cool down. Kanji is ready for serving.
Method: For Vada 1. Soak moong dal in water for 4-6 hours. 2.Drain water. Grind the soaked moong dal and salt to make a course paste. 3.Heat oil for deep frying. 4.Make very small balls from the dal paste and fry it till they become golden brown. 5.Soak these balls in cold water for 5 minutes. 6.Squeeze out the excess water.
Method: Serving Put mustard kanji in serving glasses and garnish with 2-4 vadas per glass. You can also add 1-2 ice cubes to glasses and serve.
Recipe Servings: 3-4 Prep Time: 3-4 days Cook Time: 15 mins Total Cook Time: 3-4 days Difficulty Level: Easy
About Mustard Kanji Vada recipe: This spicy drink is great for spring and summer. It can easily be made at home and can be preserved for a few days.
