Chana dal vada

1. 1

   Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary.

2. 2

   Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes.

3. 3

   Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden.

4. 4

   Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt.

5. 5

   Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season.

6. 6

   In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.