Dhal Vade

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.