Bihari Chana Dal Bada with Tomato Chutney
Crispy golden fritters made from spiced split bengal gram, perfectly paired with a tangy, roasted tomato dipping sauce for an irresistible rustic snack.
35min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal in a food processor without adding much water.
2
Transfer the ground dal to a mixing bowl and add chopped onions, green chilies, ginger, coriander leaves, cumin seeds, turmeric, chili powder, and salt.
3
Mix everything thoroughly to combine all the spices and aromatics.
4
Heat mustard oil in a heavy-bottomed kadhai over medium-high heat until smoking point, then lower the heat slightly.
5
Shape portions of the dal mixture into small, flat patties and gently slide them into the hot oil.
6
Fry the badas on medium heat until they turn deep golden brown and crispy on both sides, then remove using a slotted spoon.
7
For the chutney, roast the tomatoes, garlic, and dried red chili over an open flame until charred.
8
Blend the charred tomatoes, garlic, and chili with a little salt into a smooth, smoky chutney and serve hot with the chana dal badas.
Ingredients
1 cup chana dal, soaked for 4 hours and drained
1 medium onion, finely chopped
2 green chilies, finely chopped
1 inch ginger, grated
2 tablespoons fresh coriander leaves, chopped
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Mustard oil for deep frying
3 ripe tomatoes, roughly chopped
3 cloves garlic
1 dried red chili
*This AI-generated recipe may contain inaccuracies.