Masala Vada

• 100 g (3½ oz) urad dal
• 120 g (4

Soak the dal in cold water for 4 hours, then drain. Reserve 2 tablespoons of the soaked dal and coarsely grind the remainder in a food processor or pestle and mortar. Add the reserved dal to the ground dal for texture. Add the chillies, curry leaves, fennel, onion, garam masala, coconut, ginger and