Baked Chana Dal Vada with Homemade Chutney
Ingredients
- 1 1/2 cups dried chana dal
- 2 slices of ginger
- 1 cup finely chopped cabbage
- Finely chopped 1 small carrot, 1 small onion, 1 jalapeño, handful of cilantro and 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 with 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 seeds
- 2 slices ginger
- 1 chili pepper
Preparation
Soak 1 1/2 cups dried chana dal in hot water for 1 hour until soft, then drain.
Place drained chana dal in a blender with ginger and blend into a coarse mixture.
Transfer the mixture to a large mixing bowl and add other ingredients, mixing until well combined.
Preheat oven to 475F and brush a 6-cavity donut pan with oil.
Fill each cavity with the dal mixture and brush a little more oil on top.
Bake for 20-25 minutes until the sides turn 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, cooking until softened.
Season with salt, then transfer the cooled mixture to a blender and blend into a fine paste.
To temper, heat 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 tomato mixture.
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 seeds, 2 slices ginger, and 1 chili pepper with a few ice cubes or water into a paste.
Season with salt.
