Dal Vada

Rinse 250 grams of chana dal thoroughly and soak in water for at least 4 hours, or preferably overnight.

Drain the soaked chana dal completely. Reserve about 15 grams of whole chana dal and set aside.

Transfer the remaining drained chana dal to a grinder along with 15 grams of green chili and 10 grams of ginger. Grind to a coarse paste without adding water. The paste should still have some texture and not be completely smooth.