Serves 4 - 6 as a side
Prep time 15 min plus soaking time
Cook time 5 - 10 min
250g chana dal
4 dried red chillies
1 tsp fennel seeds
1 tsp cumin seeds
1 ½ onions – diced
2cm knob of ginger – sliced finely
1 clove of garlic - smashed
½ cup curry leaves – sliced
salt and pepper to taste
1 cup Olivado Avocado oil for frying
Serve with tomato chutney.
Place the chana dal into a bowl with the chillies, fennel and cumin and cover with water.
Let steep for at least 3 hours or overnight if you have the time. Drain into a sieve discarding the water. Remove about ¼ cup of the dal and set aside. Place the remaining dal, chillies and seeds into a blender and blend into a coarse paste.
Transfer the paste to a bowl and add the remaining ingredients including the reserved dal. Combine with slightly wet hands to shape a golf ball size` portion into a round disc. These are your vada.
Heat a small fry-pan and add the Avocado oil. When oil is hot, carefully add the vada and cook until golden (about 4 minutes) turn and continue to cook until golden. Remove and drain onto a paper towel. Season with salt.