Mixed Dhal Vada

• 1/2 cup split urad dhal (3 1/2 ounces)
• 1/2 cup thoor dhal or yellow split peas (3 1/2 ounces)
• 2 tablespoons water
• 3/4 cup finely chopped onion
• 1/4 cup chopped cilantro
• 2 teaspoons minced fresh ginger
• 1 serrano or Thai chile, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon asafetida
• Salt
• Vegetable oil, for deep-frying

1. Rinse the 2 kinds of dhal separately in several changes of water, then soak for 4 hours.
2. Drain before using.
3. In a food processor, combine the dhals with the water and pulse until finely ground but not pureed.
4. Transfer the dhals to a medium bowl and add the onion, cilantro, ginger, serrano chile, cumin, cayenne, asafetida and 1 1/4 teaspoons of salt.
5. In a wok, heat 2 inches of oil to 325.
6. Scoop scant tablespoons of the vada batter onto a wax paperlined plate and flatten slightly.
7. Slide 5 or 6 patties at a time into the hot oil and cook, turning once, until deep golden brown, about 5 minutes.
8. Using a slotted spoon, transfer the fritters to paper towels to drain.
9. Sprinkle with salt and serve at once.

thoor dhal, water, onion, cilantro, fresh ginger, serrano, ground cumin, cayenne pepper, asafetida, salt, vegetable oil

Taken from www.foodandwine.com/recipes/mixed-dhal-vada (may not work)