Lentil and Spinach Vadai / Keerai Vadai Recipe Makes about 18-20 What I Used: 2 cups channa dal / kadala paruppu 1 bunch spinach leaves, tough stalks removed 1 onion, finely chopped 2 green chillies, finely chopped 1" piece of ginger, grated or finely chopped 10-12 curry leaves, finely chopped Salt to taste Oil for deep frying How I Made It: 1. Clean and soak the chana dal in water for an hour. Meanwhile, wash spinach and place in a pan over lot heat until the leaves wilt. Then, chop finely. 2. Once soaked, drain completely and pulse the dal in a mixer or food processor into a coarse paste. To give the vadai some texture, I keep about 1 tablespoon dal aside and add it after pulsing the rest. 3. Add the rest of the ingredients and mix well. 4. Shape into lime-sized balls and flatten slightly. Deep fry in oil until golden brown. Drain and serve hot with chutney.

For the Coconut Chutney: Grind together ½ cup grated coconut (fresh or frozen but not dessicated), 1 green chilli, a small piece of tamarind, 2 shallots and salt with very little water. I also added some fresh coriander leaves to this but its optional. We love the flavour so if I have fresh coriander leaves, I always add them.

Lentil and Spinach Vadai / Keerai Vadai Recipe Makes about 18-20 What I Used: 2 cups channa dal / kadala paruppu 1 bunch spinach leaves, tough stalks removed 1 onion, finely chopped 2 green chillies, finely chopped 1" piece of ginger, grated or finely chopped 10-12 curry leaves, finely chopped Salt to taste Oil for deep frying How I Made It: 1. Clean and soak the chana dal in water for an hour. Meanwhile, wash spinach and place in a pan over lot heat until the leaves wilt. Then, chop finely. 2. Once soaked, drain completely and pulse the dal in a mixer or food processor into a coarse paste. To give the vadai some texture, I keep about 1 tablespoon dal aside and add it after pulsing the rest. 3. Add the rest of the ingredients and mix well. 4. Shape into lime-sized balls and flatten slightly. Deep fry in oil until golden brown. Drain and serve hot with chutney.

For the Coconut Chutney: Grind together ½ cup grated coconut (fresh or frozen but not dessicated), 1 green chilli, a small piece of tamarind, 2 shallots and salt with very little water. I also added some fresh coriander leaves to this but its optional. We love the flavour so if I have fresh coriander leaves, I always add them.