Green Pea Masala Vadas

Green pea masala vada

Vada is a South Indian savory fritter made with soaked lentils and usually fried to a golden crisp. This recipe is baked with little to no oil for a healthier alternative. I used green split pea unlike the typical split chana dal (dry split chickpea) for variation. This recipe works well with chickpeas, black lentil and other legumes.

The most important step is soaking the peas till it plumps up three times their size. I soak the peas for a minimum of 12 – 24 hours to make it easier to digest. Change the soaking water every 3-4 hours, till the water is clear and free of bubbles. Add a pinch of sea salt when soaking overnight to draw out the gas which will form bubbles on top of the water. Be sure to use cold water when rinsing and soaking the peas. Changing the soaking water and adding some sea salt helps reduce bloating and uncomfortable gas associated with legumes.

split peas

In the above the picture you see the difference between dry and soaked split peas. Another advantage to soaking the peas for 12-24 hours is the peas grind smoother and cooks evenly…. 

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Oven Roasted Spiced Vegetables with Quinoa

roasted spiced vegetables

This recipe is a healthy delicious vegetarian dish. If you’re not a fan of a particular vegetable, try roasting it and you might be surprised! Slowly roasting the vegetables allows any existing sugar content to caramelize. So the vegetable is left sweet, nutty, and earthy which melts in your mouth.

raw vegetables medley

 

The combination of vegetables I used in this recipe is great, but feel free to use what you have on hand, or according to your personal preference. To make this dish more filling I used mainly root vegetables like parsnips, carrots, turnips, beets, potatoes and cauliflower. Also I added aromatic vegetables for flavor, like green bell pepper, red onion, and the garlic. All the vegetables are cut to roughly one inch pieces, to ensure even cooking…. 

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