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Dal Vada Gujarat is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Rinse and soak chana dal in water for 4 hours—this ensures softness and even splitting.
Drain the soaked dal completely and coarsely grind it in a food processor without adding water. Transfer to a large mixing bowl.
Finely chop the onion, green chilies, cilantro, ginger, and curry leaves. Mix into the dal batter for aromatics and crunch.
Add salt, cumin seeds, crushed black pepper, and asafoetida to the batter. Combine thoroughly and let sit for 10 minutes.
Heat vegetable oil in a deep skillet over medium-high heat (350°F). Shape small rounds of the mixture (about 2 tablespoons each) and gently slide them into the hot oil. Fry in batches for 5-6 minutes per batch, turning occasionally, until deep golden and crisp. Drain excess oil on paper towels before serving.
