Dal Vada

Dal Vada

Prep time: 

Cook time: 

Total time: 

Serves: 4

Mung Dal Fritters
Ingredients
  • 1 cup mung dal with skin
  • 1 jalapeno or serrano chili, roughly chopped
  • 2 inch piece of ginger, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon salt or to taste
  • ½ teaspoon turmeric
  • Water as needed
  • Canola or vegetable oil for frying
Directions
  1. Rinse mung dal in a strainer with water. Soak mung dal in 3 cups of water for 4 to 6 hours or until dal is soft.
  2. Drain most of the water from mung dal, keeping as much skin as you can. Grind mung dal in batches of ½ cup in a blender along with chili, ginger and garlic until it makes a soft batter, leaving some texture. Gradually add tablespoon of water to move contents of blender. Once mung dal is grinded, add turmeric to batter and season with salt.
  3. Heat oil in a frying pan until ready for frying. Using two spoons or a small ice cream scoop drop about one tablespoon of batter in the hot oil. Drop 6 or 7 more vada in hot oil and fry until golden brown and crispy, 5 to 7 minutes. Let excess oil drain on a baking sheet with a wired rack to keep it crispy. Keep frying until batter is gone, about 20 to 25 vada. Serve warm as an appetizer or a snack.
  4. Dal Vada is usually served with thinly sliced red onions season with salt and lemon juice and sautéed green chilies in oil seasoned with salt. To make chilies, take 4 or 5 chilies, if jalapeno then cut in fourths, serrano cut in half, lengthwise, with seeds removed. Sauté chilies in 1 tablespoon of oil for 2 to 3 minutes and season with salt. You can also serve with cilantro chutney and/or ketchup.