Yellow Split Pea Fritters (Paruppu Vadai or “Dalafel”)

Step 1

Rinse the dal, then soak in a large bowl in water for 3 hours. Drain well. In a food processor, pulse the dal with salt and red chiles, if using, until coarse. Transfer the dal to the same bowl used for soaking. Add the onion, green chilies, if using, cilantro, garlic, ginger and curry leaves, and thoroughly mix to combine. The mixture will be dense and moist. Using wet hands for easier handling, shape heaping tablespoon-size portions of the mixture into patties by gently squeezing them in the palm of your hand, to express extra liquid, and set aside on a plate. The patties will be extremely delicate and require a very gentle touch. While you are shaping the patties, in a medium Dutch oven over medium-high heat, add oil to a depth of 1 inch and heat to 375 degrees. To test the oil temperature, drop a tiny amount of the mixture into the oil. If it sizzles and rises, the oil is hot enough. Line a large platter with paper towels. Working with 4 to 6 patties at a time to avoid overcrowding the pan, very gently place the patties in the oil and fry until golden, about 2 minutes per side. Transfer the cooked fritters to a paper towel-lined platter. Repeat with the remaining uncooked fritters. Serve the fritters hot or warm, with sliced cucumber, pita or roti, or with yogurt or tahini.