Ingredients

• 150 g - channa dhal (yellow split pea)
• 150 g - boneless lamb
• 1 - small sized onion, finely chopped
• 2 tsp - ginger garlic paste
• 1 tsp - cumin seeds
• 1 tsp - fennel seeds
• 1 tsp - chilli powder
• 1 tsp - garam masala
• 1/2 tsp - turmeric powder
• 1 tbsp - coriander leaves, finely chopped
• 1/2 tbsp - lemon juice
• As required - salt
• Oil - for frying

How to Make Karee Vadai (Meat and Lentil Fritter)

• Soak the channa dal in water, for 2 hours.
• Finely chop the lamb pieces and marinate with turmeric, lemon juice, salt and 1/2 tsp of garam masala.
• Add oil in a pan, add the meat pieces and cook, until the meat is completed cooked.
• Now grind the channa dal, by adding very little water, into a thick coarse paste.
• Once the dal looks coarsely ground, add the meat and grind it again.
• Meat should also look like coarse pieces, in the dal.
• Now add the spices, salt, onion, chopped coriander leaves and ginger garlic paste. Mix it well.
• Heat oil in a pan to shallow fry.
• Once the oil is hot enough to fry, make patties out of the mixture and drop it in hot oil.
• Keep the flame in medium and cook it on both sides, until it looks golden brown in colour.
• Serve the hot vadai with green chutney.
• Recipe courtesy: Taste of Pearl City