Ingredients

• 1c of split urad dal(skinned black lentils) soaked for at least 2 hours (buy at an Indian grocery store)
• 2 inches of grated ginger
• 1 tsp salt
• 3 sprigs of fresh curry leaves chopped (buy at an Indian grocery store)
• 2-4 whole red chilies chopped up
• 1/4 tsp of black peppercorns chopped up

Instructions

1. start heating the oil to 375 degrees
2. use a mixer grinder or high quality blender for this
3. drain the lentils well
4. combine the ginger, salt, and lentils into the blender and blend until smooth
5. stir in the curry leaves, peppercorns, and red chilies
6. wet both hands and form a ball into one hand and poke a hole in the middle of it with the other
7. quickly throw the ring into the frying oil, don't over-handle the batter
8. keep your hands wet and continue the process until there is one layer of vada floating on the oil
9. when they are starting to become golden, flip and fry a little longer
10. pull vada out and drain on paper towels

Ingredients

• 2 tbsp sunflower oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 red chili
• 4 cloves of crushed garlic
• 1 spring of curry leaves
• 1/2 tsp asafoetida powder
• 2c chopped fresh tomatoes
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tbsp tamarind paste (Aunt Patty's)
• 1 tsp jaggery
• 3c water
• 1 spring of curry leaves
• some chopped fresh cilantro
For the powder
• 2 dry red chilies
• 1/4 tsp fenugreek seeds
• 1/2 tsp black peppercorns
• 1.5 tsp cumin seeds

Instructions

1. Dry roast the red chilis and fenugreek for a minute or so
2. Add cumin and pepper and continue roasting until the fenugreek darkens a bit
3. Set aside and grind into a powder when cool
4. Heat oil in a saucepan that can hold everything
5. Add mustard, cumin and red chili and roast until it crackles
6. Add garlic, curry leaves, and asafoetida powder and saute a little longer
7. Saute tomatoes, turmeric, and salt until the tomatoes turn mushy
8. Add ground power and cook another 2 minutes
9. Mix jaggery and tamarind paste with at least a cup of the water
10. Add water to the saucepan and bring to a boil then turn down the heat and simmer for 5 minutes
11. Add cilantro, cover the pan and turn off the heat
12. Serve with rice or medu vada

Ingredients

• 4c veggie broth
• 1c mansoor dal (red lentil)
• 1/3c coconut oil
• 2 dried chilies
• 2 tbsp corriander seed
• 1 tbsp cumin
• 1 inch piece of cinnamon
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp mustard seeds
• 1/2 tsp fenugreek
• 1 tsp salt
• 2 c diced cauliflower
• 2 c diced carrots
• 4 cloves of garlic minced
• 2 tbsp minced ginger
• 1 can of coconut milk

Instructions

1. In a large pot, dry roast the cumin, corriander, chilies, fenugreek, and cinnamon
2. Grind those freshly roasted spices
3. Heat up the coconut oil and fry the mustard seeds
4. Add all spices, lentils, garlic, and ginger to the pot and fry for a few minutes while stirring
5. Pour in the veggie broth and bring to a boil
6. Reduce heat to lower and cover
7. Cook for 25 minutes
8. Add salt, canned coconut milk, and diced vegetables to the pot, stir well and cook for 5 more minutes