Chana Dal Vada (Fritters)

 

Ingredients:

1 cup chana dal(bengal gram)

1 small onion(chopped fine)

1/2 inch ginger (chopped fine)

1/2 tsp. cumin

5-6 curry leaves(chopped)

1 green chilly(chopped fine)

1 tbsp. coriander leaves(chopped)

1/4 tsp. baking powder

salt to taste

1 tsp. oil 

Cooking Process:

Soak the chana dal in water for 1 hr.Grind the chanadal coarsely adding a little water if required. Add rest of the ingredients till baking powder. Take a non stick flat pan/ tava, put the oil and coat the pan completely. Make small flat fritters using your hand, cover and cook on both sides. Can be served with coconut chutney or tomato ketchup.

Hummus

Ingredients:

1/2 cup chickpea( soaked overnight and pressure cooked in a cup of water for 3 whistles)

2 tbsp. tahini paste

2 garlic cloves

1 lemon(juice)

salt

Garnish:

1 tsp. olive oil

1 tsp. flat leaf parsley

a pinch paprika/ kashmiri red chilly powder

1 tbsp. boiled chickpea

Cooking Process:

Grind all the ingredients from boiled and strained chickpea till salt. Spoon the mixture in a bowl, make a slight dent in the middlle, pour the olive oil and sprinkle the pepper and parsley and the boiled chickpea.

Falafel

 

Ingredients:

1 cup chickpea(kabuli chana)(soaked overnight in 2 cups of water)

1 onion( chopped)

2 cloves garlic(crushed)

2 tbsp. flat leaf parsley(coriander can be used though it doesnt taste the same)

1/2 tsp coriander powder

1/2 tsp. cumin powder

3/4 tsp. baking powder

1 green chilly(chopped fine)

salt

1 tsp oil

Cooking Process:

Grind the chickpea coarsely with a little water.  Add rest of the ingredients except oil and grind to a finer paste. Make walnut sized patties. and flatten them slightly. Take oil in a non stick pan and lightly fry them till brown on all sides. Falafels are originally deep fried so if you wish to have a crispy exterior deep fry them.Serve with hummus as a starter or stuffed inside pita bread and tomato salad to make a meal.