Baked Chana Dal Vada with Chutney
Ingredients
- 1 1/2 cups dried chana dal
- 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 or Hing (optional)
Tomato chutney
- 3 Roma tomatoes
- 2 tablespoons chana dal
- 2 slices ginger
- 2 dried chilies, seeds removed
- 1/2 teaspoon brown mustard seeds
- 5-6 curry leaves
- salt
Coconut chutney
- 1/2 cup frozen shredded coconut
- 2 tablespoons roasted chana dal
- 1/2 teaspoon cumin seed
- 2 slices ginger
- 1 chili pepper
- few ice cubes or water
- salt
Preparation
Drain chana dal and place it in a blender with ginger. Blend into a coarse mixture.
Transfer to a large mixing bowl and mix with other ingredients until well combined.
Preheat oven to 475F and brush a 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 golden brown and crispy. Serve warm with chutney.
For 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, then transfer the cooled mixture to a blender and blend into a fine paste.
In a separate pan, heat 1/2 teaspoon oil 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 few ice cubes or water into a paste.
Season with salt.
