Dahi vada

You'll need

• 1 cup urad dal, soaked 4 hours
• 1 inch ginger, 1 green chilli, salt
• Oil for shallow-frying, or a greased mould for steaming
• 2 cups curd, whisked smooth with a little milk
• Roasted cumin powder, black salt, red chilli powder, coriander-mint chutney and tamarind chutney to finish

Method

1. Grind the soaked urad dal with the ginger and chilli into a thick, fluffy batter.
2. Shallow-fry small portions until golden, or steam in a greased mould for a lighter version.
3. Soak the warm vadas briefly in water, squeeze gently, then submerge them in the whisked curd. Chill 30 minutes.
4. Top with cumin powder, black salt, chilli powder and both chutneys before serving.

Why this dish

Curd is considered cooling for Pitta, and this dish leans on that directly: the lentil dumpling is secondary to the yogurt it sits in, which is the whole reason it is served chilled rather than warm.

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Often chosen by people browsing

A common choice for people browsing digestive issues, in the steamed version rather than the fried one.