Saturday, 24 March 2012

Spicy Lenthil Vadai

Lentils are an extremely versatile ingredient and feature heavily in south Indian cooking.

Here's one of my favourite things you can do with them:

1 1/2 cups of yellow split peas, soaked for 2 hours or more
1 onion
2-3 green chillies
3 dried chillies
A handful of curry leaves
2 cm ginger
2 teaspoon cumin
Oil for frying

Blend half the lentils, less than half a cup of water and the rest of the ingredients in a food processor or hand blender until nearly smooth. Add the rest of the lentils half way through and blend crudely, to leave some lentils whole or in larger chunks.

Heat about two cups of cooking oil in a deep pan or wok. Wet your hands, pat a heaped spoonful of the vadai batter in your palm and gently slide them into the oil. Repeat until all the batter is used up. It should keep in the fridge for 2-3 days if you wish to save some for another day. Turn them after a minute or two, frying the other side for just as long and remove from heat. Enjoy while hot.

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