Ingredients

• 2 cups - green moong dal, soaked for 2 hours in water.
• 1 cucumber
• 1 onion
• 1 carrot
• 4-inch pieces white pumpkin or squash
• 1 capsicum
• 1/2 cup - cabbage, torn in big pieces
• 3-4 green chillies
• 1 piece ginger, grated (optional)
• 1/2 tsp - garlic, crushed (optional)
• 1/2 cup - spinach, drained, chopped finely
• 3 tbsp - coriander leaves, finely chopped
• 1/2 tsp - cumin seeds
• 1/4 tsp - carom seeds (ajwain)
• salt to taste
• 2 tbsp - Hot oil
• oil to deep fry for vada

How to Make Moongdal Vadas

• Grind drained dal fine, either in a stone grinder or mixie.
• Use minimal water.
• Chop all veggies into chunks.
• Mix and chop fine in a vegetable chopper
• Chop green chillies very fine.
• Mix all ingredients into dal, except oil to fry.
• Beat with hand to blend well.
• To make vadas:
• Heat oil in a frying pan.
• When hot, reduce heat, add small dumplings of mixture.
• Fry to a light golden brown, drain on kitchen paper towel to absorb excess oil.
• Serve hot with green and tamarind chutneys, or sauce.