Masoor Dal Vada - Chef's Special

These crispy Masoor Dal Vadas are a savory, protein-packed snack that’s perfect with your evening tea. They have a delightful crunch on the outside and a soft, flavorful inside.

Ingredients

• 1 cup masoor dal (red lentils)
• 0.25 cup chana dal (split chickpeas)
• 0.5 medium onion, finely chopped
• 1 green chili, finely chopped
• 10 fresh curry leaves, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 0.75 teaspoon ginger paste
• 0.75 teaspoon garlic paste
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 0.5 teaspoon salt, or to taste
• 2 tablespoons rice flour
• 2 tablespoons oil, for brushing

Instructions

1. Wash 1 cup masoor dal (red lentils) and 0.25 cup chana dal (split chickpeas) thoroughly under running water. Place them in a medium bowl, cover with plenty of fresh water, and let them soak for at least 2 hours, or up to 4 hours. Drain the soaked dals completely.
2. Transfer the drained dals to a food processor. Add 0.75 teaspoon ginger paste and 0.75 teaspoon garlic paste. Pulse until the dals are coarsely ground. Do not add water; the mixture should be thick and slightly coarse, not a smooth paste.
3. Transfer the ground dal mixture to a large mixing bowl. Add 0.5 medium finely chopped onion, 1 finely chopped green chili, 10 finely chopped fresh curry leaves, 2 tablespoons chopped fresh cilantro, 0.5 teaspoon cumin seeds, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, and 0.5 teaspoon salt. Mix everything well until fully combined.
4. Add 2 tablespoons rice flour to the dal mixture. The rice flour helps with binding and gives a crispier texture. Mix it in thoroughly.
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Divide the mixture into 16 equal portions. Take each portion and gently flatten it into a disc or patty shape, about 0.5 inch thick. Place the formed vadas onto the prepared baking sheet.
7. Lightly brush the tops of the vadas with 2 tablespoons of oil. This helps them get golden and crispy.
8. Bake the vadas for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on both sides. The baking time may vary slightly depending on your oven.
9. Carefully remove the baked Masoor Dal Vadas from the oven. Transfer them to a serving platter and garnish with a sprinkle of extra fresh cilantro. Serve hot with your favorite chutney or ketchup.

View the interactive Masoor Dal Vada - Chef's Special recipe