Segments: 1:blog, 2:masala-dal-vada, 3:, 4:, 5:
Masala Dal Vada  | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Masala Dal Vada 
by Tsering Nyima, Executive Chef at Garden Court Cafe

1 cup chana dal (Dried, split chickpeas. Soak overnight, as you would with beans.)

1 teaspoon cinnamon powder

1 teaspoon chili flakes

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 medium sized onion chopped

5 pieces of curry leaves

1 teaspoon grated ginger

1 teaspoon grated garlic

salt and pepper as needed

2 tablespoon mint leaves chopped

Soak chana dal overnight. Toast all spices, ginger, garlic, and seasoning with hot oil in a pan. Add onion and cook for 3 minutes. Turn off the heat. Drain chana dal and add to the pan. Mix well. Put a half batch of chana dal mixture into a food processor. Blend it for a minute or two. Add the blended batter back to the rest of chana dal mixture. Add chopped mint. Mix them well. Hand mold them into 3 inch flat round and fry them in hot at 350F.

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: