Discover this delicious Masala Vada with tomato chutney recipe from Kiwi chef Brett McGregor. A delicious and healthy lunch for everyone!
250g / 8.8oz chana dal
4 dried red chillies
1 tsp fennel seeds
1 tsp cumin seeds
1 ½ onions – diced
2cm / 0.8in knob of ginger – sliced finely
1 clove of garlic - smashed
½ cup curry leaves – sliced
Salt and pepper to taste
1 cup Extra Virgin Avocado oil for frying
1. Place the chana dal into a bowl with the chillies, fennel and cumin and cover with water. Let steep for at least 3 hours or overnight if you have the time. Drain into a sieve discarding the water. Remove about ¼ cup of the dal and set aside. Place the remaining dal, chillies and seeds into a blender and blend into a coarse paste.
2. Transfer the paste in a bowl and add the remaining ingredients including the reserved dal. Combine then with slightly wet hands shape a golf ball size` portion into a round disc.
3. Heat a small fry-pan and add oil. When oil is hot, carefully add the vada and cook until golden (about 4 minutes) turn and continue to cook until golden. Remove and drain onto a paper towel. Season with salt.