Supplies
Dal Vada
- 1 cup split green gram
- 2 tbsp rice
- 2 tbsp urad dal
- 1 onion
- 2 tbsp green chilli
- 2 tbsp ginger
- 2 tbsp garlic
- 1/4 pinch asafoetida
- Salt to taste
- 1 pinch baking soda
- Oil for frying
Green Hummus
- 1⁄2 cup green chickpea (desi green chana)
- 1⁄4 cup lemon juice
- 1⁄4 cup tahini
- 3-4 cloves of garlic
- 2 tbsp extra virgin olive oil
- 2 Bay leaves
- 3-4 seeds of Allspice
- 1 tsp cumin
- 1⁄2 tsp salt
- 1,5 cup fresh basil
Steps
Dal Vada
- Soak the split green gram, rice and urad dal in water for 4-5 hours. Then wash it 2-3 times and crush it coarsely into a thick grounded paste without using water.
- Pour the paste in a bowl and beat it well using a whisk till it becomes almost double in quantity. Add onion, green chilly, ginger, garlic, coriander, hing, salt, baking soda and mix it together.
- Heat some oil on medium-high flame and start frying the dal vada. When the vadas are halfway done take them out and keep them aside.
- Just before serving the vadas, refry them until golden brown.
Green Hummus
- Add all the ingredients to a blending jar and blend them until it turns into a smooth paste.