Lentil Dal - 2 Cups
Green Spinach Leaves - A handful
Red Chilies - 4 to 5
Salt - 1 Tsp
Ginger - 1 small piece
Mint leaves - 4 to 5
Asafoetida - A Pinch
Oil for frying

Spinach Lentil Vada

1. Soak Lentil dal for 2 to 3 hours.
2. Chop the spinach leaves into small pieces.
3. Grind the lentil dal coarsely adding red chili, salt, ginger and asafoetida.
4. Add the spinach and mint leaves to the batter.
5. Heat some oil in a kadai. Flatten the prepared batter in a plastic sheet.
6. Deep fry the vadas till golden brown. Note: Add very little water while grinding the dal. Serve hot with chutney or sauce.
   Serves: 4
   Preparation time: 15 mts