Toram Paruppu Vadai (Pigeon Pea Fritters)

Here's yet another recipe that I made while in NZ, but didn't get around to writing up until well after I'd gotten back to Canada.

These are tasty little fritters with an interesting texture. I have to admit... they don't reheat super well and, even fresh, they weren't the star of the show, but they were still good. Especially with the sauce.

Toram Paruppu Vadai

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

Fritters

• 1 c. skinned split pigeon peas (toovar dal)
• 2-4 dried red arbol, Thai, or cayenne chilies
• 1/4 c. yellow split peas (chana dal), soaked in hot water for 30 minutes
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped fresh cilantro
• 1 tsp. coarse sea salt
• 1/2 tsp. ground asafetida (hinga)

Sauce

• 1 c. plain yogurt
• 1/2 tsp. coarse sea salt
• 1/4 c. water
• 1 Tbsp. canola (or other neutral) oil
• 1 tsp. mustard seeds
• 1 small (~400mL) can diced tomato
• 1-2 fresh green Thai, serrano, or finger chilies, chopped
• 1 Tbsp. chopped fresh cilantro

Directions

1. Thoroughly rinse and drain the pigeon peas.
2. Fill a pot halfway with warm water and add the pigeon peas and chilies. Cover and soak for 1-4 hours.
3. Drain the pigeon peas and chilies and transfer to a food processor.
4. Process to form a somewhat gritty paste and transfer to a bowl.
5. Mix in the soaked split peas, onion, cilantro, salt, and asafetida.
6. With greased hands, shape ~1 Tbsp. of the paste into a tight, round ball. Press into a flattened patty ~1cm thick.
7. Repeat with remaining paste to make ~2 dozen patties in total.
8. Pour some frying oil into a wok and heat to ~180°C (350°F).
9. Line a cookie sheet with paper towels.
10. Once oil is ready, slide a few patties into the hot oil.
11. Fry, turnning occasionally, until they're nicely browned all over (5-7 minutes).
12. Remove with a slotted spoon or spider and place on the paper towel lined baking sheet.
13. Repeat with remaining patties.
14. Meanwhile, combine the yogurt, salt, and water and mix well.
15. Heat the oil over medium-high heat.
16. Add the mustard seeds, cover, and cook until seeds stop popping (30-60 seconds).
17. Add the tomatoes, chilies, and cilantro and cook, uncovered, until heated through (~5 minutes).
18. Stir the tomato mixture into the yogurt mixture.
19. To serve, place a few fritters on a plate and spoon a generous portion of the sauce over them.