Dhal Vade

Name: Dhal Vade
Ingredients: 14 ounces yellow split peas or chana dal; 3 tablespoons crushed red chilies (I like to use a milder variety, such as Kashmir chilies); 4 shallots (about 6oz), minced; 1/3 cup loose curry leaves; 1/2 cup chickpea flour; 1 tablespoon ginger, grated; Salt; Oil for frying

8 ingredients

3 steps

Ingredients

14 ounces yellow split peas or chana dal
3 tablespoons crushed red chilies (I like to use a milder variety, such as Kashmir chilies)
4 shallots (about 6oz), minced
1/3 cup loose curry leaves
1/2 cup chickpea flour
1 tablespoon ginger, grated
Salt
Oil for frying

Directions

1

Soak the split peas in cold water for about 4-6 hours. Drain the soaked peas in a colander. Divide the split peas into two equal parts. Process the first part in the food processor into a smooth paste. Process the second part in the food processor into a chunky paste. Mix. (Sometimes I reserve a handful of whole peas, and throw them into the mix for extra chunkiness.)
2

Crush the curry leaves. In a large bowl mix the peas, curry leaves, chilies, shallots, ginger and salt. Mix well. Add the chickpea flour and work it into the dough with your hands.
3

Pour enough oil into a deep bottom pan and heat over medium-high heat, until hot but not smoking. Reduce the heat to medium. Take a golf-ball size amount of the vade mixture, and form about 1/2 inch thick patty. Deep fry the vade until golden brown, about 3-4 minutes per side. Transfer the vades to paper towels to drain. Vades stay crispy for a long time, and you do not have to rush to serve right away.