Ingredients:

• 2 cups – green moong dal, soaked for 2 hours in water.
• 1 Cucumber
• 1 Onion
• 1 Carrot
• 4-inch pieces white pumpkin or squash
• 1 Capsicum
• 1/2 cup – cabbage, torn in big pieces
• 3-4 Green chillies
• 1 piece ginger, grated (optional)
• 1/2 tsp – garlic, crushed (optional)
• 1/2 cup – spinach, drained, chopped finely
• 3 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Cumin seeds
• 1/4 tsp – carom seeds (ajwain)
• salt to taste
• 2 tbsp – Hot oil
• oil to deep fry for vada

Method:

1. Grind drained dal fine, either in a stone grinder or mixie.
2. Use minimal water.
3. Chop all veggies into chunks.
4. Mix and chop fine in a vegetable chopper
5. Chop green chillies very fine.
6. Mix all ingredients into dal, except oil to fry.
7. Beat with hand to blend well.
8. To make vadas:
9. Heat oil in a frying pan.
10. When hot, reduce heat, add small dumplings of mixture.
11. Fry to a light golden brown, drain on kitchen paper towel to absorb excess oil.
12. Serve hot with green and tamarind chutneys, or sauce.

Recipe courtesy of Saroj Kering