Encona are on a mission to Banish the Bland and have teamed up with talkRADIO to bring you the Recipe of the Day!
Tune in to Penny Smith on Saturday mornings from 8am to hear each week's recipe, in association with Encona.
This week Barry Vera made Lentil Vadas, a spicy Indian street food packed with flavour.
See below for the Lentil Vada recipe:
When we were driving across Rajasthan, Gaju, our amazing friend and guide, asked the driver to stop in a small village so he could get us a roadside snack. He got back on the bus holding small parcels of newspaper.
When I unwrapped mine, what was inside looked like little chicken nuggets with deep-fried green chilies as a garnish. I put the first vada in my mouth and, before I knew it, I was wolfing them down. We only got a few kilometers further down the road before there was a unanimous vote to turn back for more.
125g moong dal
125g urad dal
One brown onion, finely chopped
Two teaspoons ground coriander
One long green chili, finely chopped
One teaspoon freshly grated ginger
¼ teaspoon bicarbonate soda
Vegetable oil, for frying
Four whole long green chilies to garnish
Encona’s West Indian Chili Sauce
Soak the moong dal and urad dal in cold water for between two and three hours. Drain and rinse well. Blend or grind into a course paste in the food processor or use a mortar and pestle.
Transfer to a bowl and add onion, coriander, chili, ginger, bicarbonate of soda and a teaspoon of salt. Mix well and allow to stand for 15 minutes.
Heat the oil in a wok or a large heavy based saucepan to 180° (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
Drop teaspoonfuls of the mixture into the hot oil, in batches, and deep-fry for five minutes each, or until golden brown. Remove with a slotted spoon and drain on paper towel.
Pierce the whole chilies three times each with the point of a sharp point and deep-fry for about two or three minutes, or until the skin starts to bubble.
Serve the lentil vadas hot as a snack with the deep-fried chilies to garnish and Encona’s West Indian Chili Sauce as a dip.