Moong Dhal Vada

1 cup split washed moong dal

1 cup boiled, peeled, and shredded potatoes

2 tablespoons finely chopped cilantro (hara dhania)

1 tablespoon minced green chili

1 tablespoon finely shredded ginger

1 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1/8 teaspoon baking soda

1 teaspoon salt

Oil

Rinse the dal and soak it in approximately 3 cups of water for four hours or more. Grind the dal coarsely with minimal water.

Combine all the ingredients with the dal batter, including potatoes, cilantro, green chili, ginger, cumin seeds, asafetida, and salt. Beat the batter for 2-3 minutes to make it light. Add water if necessary; the batter should be soft. If the batter is too thick, the vadas will be hard.

Heat oil in a frying pan over medium-high heat. The oil should be about 1 inch deep. To test if the oil is ready, drop a small amount of batter into the oil. It should sizzle and rise without changing color immediately. If the oil is too hot, the vadas won't cook through and won't be crispy.

Drop about 1 tablespoon of batter into the oil. Fry the vadas in small batches until they are golden-brown all over.

Moong Dal Vada should be crispy on the outside and soft on the inside.