Baked Chana Dal Vada
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
- finely chopped: 1 small carrot, 1 small onion, 1 jalapeño, handful of cilantro & curry leaves
- 1 1/2 teaspoons turmeric powder
- 1 teaspoon cumin seeds
- 3/4 teaspoon salt
- pinch of asafoetida/hing (optional)
- drain chana dal & place it in a blender with ginger. blend dal into a coarse mixture. transfer it to a large mixing bowl along with other ingredients & mix until well combined. preheat oven to 475f & brush 6 cavity donut pan with oil. fill each cavity with dal mixture & brush a little more oil on top. bake for 20-25 minutes until the side turns golden brown & crispy. serve warm with chutney.
- tomato chutney:
- 3 roma ?- 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
Preparation
In a heated non-stick pan with 1 teaspoon oil, roast chana dal until golden brown. Then add ginger, tomatoes & cook to soften ?. Season with salt & transfer cooled mixture to a blender & blend into a fine paste. To temper, add 1/2 teaspoon oil in a non-stick pan & brown the mustard seeds. Then, add curry leaves & a pinch of Asafoetida (optional) along with the blended tomatoes. Stir continuously until well incorporated, 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 & 1 chili pepper with few ice cubes/water into a paste. Season with salt.