Lentil Cake in Yogurt Sauce, Dahi Vada

A simple but delicious cake recipe:

Rinse urid dal, put in a suitable bowl with water and soak for one night.

Briefly fry cumin seeds in oil in a frying pan, set aside. Rinse the chili pepper and remove the stalk, do not bring your hands to your eyes or possibly mucous membranes, it burns like fire!

Blend Urid Dal, chilies, a tiny bit of salt, asafoetida and toasted cumin with two tablespoons of soaking liquid in a hand mixer to a thick, fine paste, maybe add a tiny bit more water.

Heat the oil in a karai or saucepan, add a tablespoon of the paste to the oil in batches and fry in the oil at a high temperature for about five minutes. Drain on kitchen roll, then place in a suitable bowl.

Rinse the coriander, shake dry, pluck off the leaves and chop finely. Place the chili seasoning, grated coconut, yogurt, three-quarters of the cilantro and salt in a large enough bowl and mix well. Pour the yogurt sauce over the dish, sprinkle with remaining cilantro and refrigerate for at least an hour. Serve with tamarind chutney and, if you like, a dessert dish with cucumber slices, onion and chili pepper.

Info: Asafoetida is an aromatic resin from the roots of an umbelliferous plant called Ferula asafoetida. It has an intense aroma and should be dosed very sparingly. Asafoetida is used gen

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