Baked Chana Dal Vada with Chutney
Ingredients
- 1 1/2 cups dried chana dal (soaked in hot water for 1 hour until soft)
- 2 slices of ginger
- 1 cup finely chopped cabbage
- 1 small carrot (finely chopped)
- 1 small onion (finely chopped)
- 1 jalapeño (finely chopped)
- handful of cilantro
- handful of curry leaves
- 1 1/2 teaspoons turmeric powder
- 1 teaspoon cumin seeds
- 3/4 teaspoon salt
- pinch of Asafoetida/Hing (optional)
Tomato chutney
- 3 Roma tomatoes (cut into cubes)
- 2 tablespoons chana dal
- 2 slices ginger
- 2 dried chilies (seeds removed)
- 1/2 teaspoon brown mustard seeds
- 5-6 curry leaves
Coconut chutney
- 1/2 cup frozen shredded coconut
- 2 tablespoons roasted chana dal
- 1/2 teaspoon cumin seed
- 2 slices ginger
- 1 chili pepper
Preparation
Drain chana dal and place it in a blender with ginger.
Blend dal into a coarse mixture.
Transfer it to a large mixing bowl along with other ingredients and mix until well combined.
Preheat oven to 475F and brush 6 cavity donut pan with oil.
Fill each cavity with dal mixture and brush a little more oil on top.
Bake for 20-25 minutes until the side turns golden brown and crispy.
Serve warm with chutney.
For a gluten-free version, omit Asafoetida.
Tomato chutney
In a heated non-stick pan with 1 teaspoon oil, roast chana dal until golden brown.
Add ginger and tomatoes and cook until softened.
Season with salt and transfer the cooled mixture to a blender and blend into a fine paste.
To temper, add 1/2 teaspoon oil in a non-stick pan and brown the mustard seeds.
Add curry leaves and a pinch of Asafoetida (optional) along with the blended tomatoes.
Stir continuously until well incorporated, and season if needed.
Coconut chutney
Blend together 1/2 cup frozen shredded coconut, 2 tablespoons roasted chana dal, 1/2 teaspoon cumin seed, 2 slices ginger, and 1 chili pepper with a few ice cubes or water into a paste.
Season with salt.
