Chana dal vada recipe
 Chana dal vada are deep-fried lentil patties, made from dal and spices. They're great as an appetizer or as party snacks! 200g/7oz chana dal, soaked for 3 hours and left to drain for 10 minutes1 tsp ground cinnamon 6 fresh curry leaves1 tsp chilli powder 2 tsp cumin seeds1 small red onion, finely chopped2 tsp chilli flakes 4 garlic cloves, roughly chopped1 thumb-sized piece fresh root ginger, peeled and roughly chopped1 tsp salt10g/¼oz fresh coriander, finely chopped2 tbsp vegetable oil, to shallow fry 200g/7oz chana dal, soaked for 3 hours and left to drain for 10 minutes 1 tsp ground cinnamon 6 fresh curry leaves 1 tsp chilli powder 2 tsp cumin seeds 1 small red onion, finely chopped 2 tsp chilli flakes 4 garlic cloves, roughly chopped 1 thumb-sized piece fresh root ginger, peeled and roughly chopped 1 tsp salt 10g/¼oz fresh coriander, finely chopped 2 tbsp vegetable oil, to shallow fry 1 tbsp coconut oil2 green finger chillies, split20g/¾oz fresh root ginger, peeled and sliced100g/3½oz fresh coriander1 whole coconut, shelled, peeled and diced1 tbsp vegetable oil1 tsp mustard seeds10 curry leavespinch asafoetidasalt, to taste 1 tbsp coconut oil 2 green finger chillies, split 20g/¾oz fresh root ginger, peeled and sliced 100g/3½oz fresh coriander 1 whole coconut, shelled, peeled and diced 1 tbsp vegetable oil 1 tsp mustard seeds 10 curry leaves pinch asafoetida salt, to taste Method Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary.Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes.Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt.Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season.In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada. Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary. Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary. Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes. Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes. Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt. Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season. Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season. In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada. In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada.