Rasa Vadai (Lentil Fritters in Spicy Tamarind-Lentil Broth)

This curry has a lot of moving parts and definitely isn't something I'd want to attempt on a busy weeknight. It is quite tasty though and it's very satisfying to watch the fritters puff up as they fry. And it was a huge hit with the Kidlet. She wants us to make it all the time now!

Rasa Vadai

Slightly adapted from 660 Curries

Ingredients

Fritters

• 1 c. skinned split black lentils (mapte beans/urad dal)
• 3/4 c. water, divided
• 3/4 tsp. coarse sea salt
• oil for deep frying

Broth

• 1/4 c. skinned split pigeon peas (toovar dal)
• 6 c. water, divided
• 1/2 tsp. + 1 Tbsp. canola (or other neutral) oil
• 1 Tbsp. uncooked long-grain white rice
• 2 Tbsp. yellow split peas (chana dal)
• 1 tsp. coriander seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1/2 tsp. black peppercorns
• 2-3 dried red Thai, cayenne, or arbol chiles
• 1 tsp. tamarind paste or concentrate
• 1 tsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground asafetida
• 1 medium tomato, cored and chopped
• 15-20 fresh curry leaves
• 1 tsp. mustard seeds
• 2 Tbsp. fresh cilantro, chopped

Directions

Fritters

1. Rinse the lentils several times, then cover with warn water and let stand at room temperature for 1-4 hours.
2. Drain.
3. Add to blender jar with 1/2 c. water and purée, scraping down sides of blender as needed.
4. Transfer batter back to empty bowl.
5. Pour 1/4 c. water into now empty blender jar and run blender to rinse out any residual batter. Add this watery mixture to the batter in the bowl.
6. Stir in salt.
7. Using spatula, vigorously beat batter for 2-3 minutes to work in as much air as possible.
8. Pour 2-3" of oil into a wok or Dutch oven and heat to ~180°C (350°F).
9. Drop teaspoonfuls of batter into the hot oil and fry, turning occasionally, until golden brown all over. You can probably cook 8-10 at a time depending on the size and shape of your vessel. Try not to overcrowd the fritters though.
10. Once cooked, remove the fritters to a paper towel-lined plate to drain.

Broth

1. Rinse the pigeon peas several times.
2. Combine pigeon peas with 2 c. water and bring to a boil, uncovered. Skim off any foam that forms.
3. Reduce heat to medium or medium-low and simmer, covered, for 20-25 minutes.
4. Meanwhile, heat 1/2 tsp. oil over medium-high heat.
5. Add rice, split peas, coriander, cumin, fenugreek, peppercorns, and chiles and cook until browned but not burnt (2-3 minutes). Immediately transfer to plate to cool.
6. Once toasted spice mixture is cool, transfer to spice grinder and finely grind.
7. Combine the tamarind paste with 4 c. water and mix well.
8. Add ground spice mixture, salt, turmeric, asafetida, tomato, and curry leaves.
9. Bring to a boil over medium-high heat.
10. Reduce heat to medium and cook, uncovered for 15 minutes.
11. Meanwhile, tansfer cooked pigeon peas and any residual cooking liquid to blender and purée.
12. Heat 1 Tbsp. oil over medium-high heat.
13. Add mustard seeds and cover. Cook until mustard seeds stop popping (30-60 seconds).
14. Dump mustard seeds and oil into tamarind broth.
15. Stir pur&eacue;ed pigeon peas into broth.
16. Add cilantro.

Assembly

1. Once broth and fritters are all cooked, place a few fritters in a bowl or soup plate and ladle a generous quantity of broth over them.
2. Serve immediately.