Dal Vada (Yellow Split Peas Fritters)
Dal Vadas, a popular street food in India, are these savory, spiced, crispy fritters that everyone loves and enjoys with a cup of tea. In different parts of India, these fritters are made using one or more varieties of lentils (most commonly with split chickpeas aka Chana Dal), spices and herbs. I have modified the traditional recipe to make it Whole30 compatible by using Yellow Split Peas (Matar dal) and added Spinach for some nutrition boost. This recipe is also Vegetarian, Vegan, Gluten-free, Dairy-free and Plant-based Whole30 compatible!
PREP TIME
2 hours and 20 minutes
COOK TIME
20 minutes
INGREDIENTS
14
Serves: 4
Ingredients
- 1 cup1 cup1 cup Yellow Split Peas
- 2 cups2 cups2 cups Water, for soaking
- 1 cup1 cup1 cup Spinach, chopped
- 1 whole1 whole1 whole Onion, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, chopped
- 1 Tbsp1 Tbsp1 Tbsp Mint Leaves, chopped
- 1 whole1 whole1 whole Jalapeño, de-seeded and chopped
- 1 pieces1 pieces1 pieces Ginger Root, 1 inch, washed, peeled & grated
- 0.25 tsp0.25 tsp0.25 tsp Turmeric Powder, Primal Palate
- 0.5 tsp0.5 tsp0.5 tsp Paprika
- 1 tsp1 tsp1 tsp Ground Cumin, Primal Palate
- 1 tsp1 tsp1 tsp ground Coriander, optional
- 2 tsp2 tsp2 tsp Salt
- 0.5 cup0.5 cup0.5 cup Avocado Oil, for frying
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Thoroughly rinse yellow split peas in water and soak them in twice the amount of water for 2 hours.
- Then drain the water and coarsely grind the yellow split peas in a blender, preferably without adding any additional water. There should be some whole yellow split peas in the mixture for the crunchy texture, so do not grind it fine. If unable to grind, add 1 tbsp of water at a time to the blender.
- To this ground yellow split peas, add spinach, cilantro, mint, jalapeno, (swap with green chilies if you like it spicier) and spices (paprika, turmeric, ground cumin, ground coriander) and salt. Add any other veggies or leafy greens of your choice now.
- Mix well and refrigerate the mixture for half an hour.
- When chilled, shape into fritters preferably using your hands.
- In a deep pan, heat oil on medium heat.
- Shallow fry the fritters, couple of minutes on each side until golden brown and cooked through.
- Remove them on absorbent kitchen towels to get rid of extra oil.
- Serve them hot with your favorite dipping sauce; I used ketchup and my cilantro-mint chutney. Enjoy!
Notes
1. Feel free to sneak in additional veggies (preferably with low water content) into these fritters. Just grate them, season with salt and allow it to sweat for half an hour. Squeeze out and discard the liquid, and then add the vegetable. If using leafy greens such as kale or chard, chop and add them directly. 2. Other aromatics to add - If you have these on hand, Ground toasted fennel seeds powder and curry leaves make a wonderful addition.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 476 |
| Fat: | 29 g |
| Carbohydrates: | 39 g |
| Protein: | 16 g |
| Cholesterol: | 0 g |
| Sodium: | 1100 mg |
| Fiber: | 17 g |
| Sugars: | 6 g |
| Calculated per serving. | |
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