Yellow Split Pea and Peanut Cakes with a Tamarind-Chile Sauce

Dal Sengdana Vadi

Preparation info

  • Makes 20 Cakes (Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Wonderfully textural and full of flavor, these nutty, slightly flaky, addictive cakes are my vegetarian answer to crab cakes—which means they’re also a perfect choice for those who keep kosher or are allergic to shellfish. And the fact that they are pan-fried, rather than deep-fried, makes them healthy too (they fall apart in the oil if deep-fried). The peanuts help hold the patties together without the need for eggs or flour as a binder.