Baked Chana Dal Vada with Chutneys
Ingredients
- 1 1/2 cups dried chana dal
- 2 slices ginger
- 1 cup finely chopped cabbage
- 1 small carrot (finely chopped)
- 1 small onion (finely chopped)
- 1 jalapeño (finely chopped)
- handful of cilantro
- curry leaves
- 1 1/2 teaspoons turmeric powder
- 1 teaspoon cumin seeds
- 3/4 teaspoon salt
- pinch of Asafoetida (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
Coconut chutney
- 1/2 cup frozen shredded coconut
- 2 tablespoons roasted chana dal
- 1/2 teaspoon cumin seeds
- 2 slices ginger
- 1 chili pepper
- few ice cubes or water
- salt to taste
Preparation
Soak the dried chana dal in hot water for 1 hour until soft.
Drain the chana dal and place it in a blender with ginger.
Blend the dal into a coarse mixture.
Transfer the mixture to a large mixing bowl and add the other ingredients, then mix until well combined.
Preheat the oven to 475°F 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.
Tomato chutney
In a heated non-stick pan with 1 teaspoon oil, roast chana dal until golden brown.
Add ginger and tomatoes, then cook until softened.
Season with salt and transfer the cooled mixture to a blender, then blend into a fine paste.
For tempering, add 1/2 teaspoon oil to 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 frozen shredded coconut, roasted chana dal, cumin seeds, ginger, and chili pepper with a few ice cubes or water into a paste.
Season with salt.
