Lentil Dumplings in Yogurt Sauce (Dahi Vada) East Indian

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Lentil Dumplings in Yogurt Sauce (Dahi Vada)

 

For the Dumplings:

1 cup moong dal=yellow lentils, washed

1 green chile

1 inch piece peeled fresh ginger

pinch of asafetida

salt to taste

 

oil for deep-frying

4 cups warm water

1 teaspoon cumin seeds

1 teaspoon red chile powder

Garnish: 2 tablespoons tamarind chutney and 2

tablespoons coriander chutney, optional

 

For the Yogurt Sauce

2 cups fat-free plain yogurt

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon sugar

 

Soak the moong dal in water for about 3 hours. Drain

the dal. In a food processor, grind together the dal,

green chile, ginger, asafetida, and salt. Add a

tablespoon of water to make the blending easier, if

necessary. Place the mixture in a bowl and whisk it to

incorporate air into it. (This will make the dumplings

softer and fluffier.)

Heat the oil in a wok over medium heat. Drop a

teaspoon of the dal mixture into the oil; if it rises

to the top immediately, the oil is ready. Working in

batches and not crowding the dumplings, place a

tablespoon (15 mL) of the dal mixture in the oil and

fry, turning, until golden brown, about 1 minute.

Drain the dumplings on paper towels. Repeat until all

the dal mixture is used up.

Soak the dumplings in a bowl of hot water for 10

minutes.

Meanwhile, make the yogurt sauce. In a medium bowl,

whisk together the yogurt, water, salt, and sugar

until smooth.

Drain the dumplings. Squeeze each one between the

palms of your hands to remove excess water.

In a small skillet over medium heat, toast the cumin

seeds, stirring frequently, untl fragrant (about 1

minute).

In a serving dish, arrange the dumplings in rows. Pour

the yogurt sauce over the dumplings. Garnish with the

cumin seeds, chile powder, and the chutneys, if desired

 

 

 

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