Kanji Vada (Video)
Black Lentils, Mung Beans, Chiles, Onion-Lime Relish
Chef Eric Valdez of Dhamaka | New York
“This is one of the most memorable dishes that I have tasted while traveling in India. The flavors are intense—and at the same time comforting. Kanji Vada is a traditional Rajasthani snack made seasonally during Holi, Diwali, and mostly during winters as the mustard in it heats up the body and helps during those severe cold seasons.” - Chef Eric Valdez
INGREDIENTS
Kanji:
1 quart coconut water
1 tablespoon yellow mustard paste
½ teaspoon black salt
½ teaspoon coriander powder
½ teaspoon cumin powder
1 tablespoon The Perfect Purée Lime Zest
1 tablespoon sugar
½ teaspoon green chile paste
1 tablespoon finely chopped cilantro
Salt
Relish:
1 red onion, finely chopped
1 tablespoon lime juice
1 tablespoon The Perfect Purée Lime Zest
1 teaspoon chaat masala
1 teaspoon chile powder
Vada Water:
1 teaspoon red chile powder
Salt
Vada:
Black lentils, soaked overnight and drained
Split mung beans, soaked overnight and drained
5 green chiles, chopped
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 teaspoon cumin powder
1 teaspoon asafoetida powder
Salt
Neutral oil
METHOD
For the Kanji:
In a large mixing bowl, combine coconut water, mustard, black salt, coriander powder, and cumin powder. Mix until fully combined. Transfer mixture to a large jar and cover with a cheesecloth. Let ferment 4 days at room temperature. When fermented, mix in remaining ingredients. Stir to combine and season with salt. Transfer to an airtight container and refrigerate.
For the Relish:
In a bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Vada Water:
In a bowl, combine all ingredients with 1 quart warm water. Set aside.
For the Vada:
In a food processor, combine all ingredients. Blend until the mixture is smooth. Set aside. In a shallow pan over high heat, heat oil. Using a spoon, scoop lentil mixture into the oil and fry until golden brown. Let cool. Soak the lentil balls in Vada Water for 1 minute. Remove and squeeze out excess water. Place on a paper-towel lined tray. Set aside.
To Assemble and Serve:
In a small serving bowl, place 4 Vadas. Add a quenelle of Relish on top of each Vada. Tableside, pour chilled Kanji over top.
