Ingredients

• 1/2 cup - chickpeas, soaked overnight
• 1/2 cup - green moong dhal, soaked for 10 hours
• 1/4 cup - moong dhal, split
• 1/2 cup - channa dhal
• 1/2 cup - urad dhal
• 6 to 7 - whole black pepper corns
• 1/2 inch - ginger, finely chopped
• 1 - small sized onion, finely chopped
• 1 stalk - curry leaves
• As required - salt
• For deep frying - oil

How to Make Mixed Pulses Vadai

• Soak the channa dhal, urad dhal and split moong dhal for 2 hours.
• Grind it, along with chick peas and moong dhal, to a coarse paste.
• Add onions, ginger, crushed black pepper corns, curry leaves and salt. Mix well.
• Heat oil in a kadai, take a teaspoonful of mixture in your hand, drop it in the oil.
• After 2 minutes, turn it over and cook, till it turns golden brown.
• Serve warm with chutney.
• Recipe courtesy: Taste of Pearl City