Indian lentil balls

Ingredients for 1 servings:

• 250 g Lentils, yellow, peeled, split (Channa Dal or split Bengal Gram) or dried halved yellow
• 2 medium-sized onions, finely chopped
• ½ tsp cumin, whole
• ½ tsp asafetida
• 20 curry leaves, preferably fresh, roughly chopped
• 1 tsp, leveled salt
• 1 tsp, heaped ginger root, finely grated
• 1 chili pepper(s), fresh, green, optional
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

Parippu Vada, Dal Vada, South Indian snack, for about 20 pieces

Soak the chana dal (a type of chickpea lentil (available in Indian or Asian stores)) in water for about 2.5 hours. Then drain well in a sieve, ideally on a kitchen towel and pat dry. Briefly chop it with a food processor or hand blender. It’s important not to overcook it or blend it into a fine paste; it’s okay if there are still plenty of pieces visible. Mix all the ingredients well. Form the mixture into walnut-sized balls and flatten them between your palms. Moisten your palms frequently with water, otherwise the dough will stick to your hands and the balls will fall apart. Deep-fry the flattened vada in the oil or fry in a pan with plenty of oil until they are nicely browned. Alternatively, bake in a hot oven at 220°C (top/bottom heat) until nicely browned. They will then be a bit drier, however. Coconut chutney goes best with it, but herb curd, tzatziki or another dip also goes well.