Kanji Vada - The Perfect Puree of Napa Valley
Kanji Vada is a traditional Rajasthani snack made seasonally during Holi, Diwali, and mostly during winter as the mustard in it heats up...
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Cooking tools:
- Food processor
- Cheesecloth
- Mason jar
- Mixing bowl
- Airtight container
- Refrigerator
- Pan
- Stove
- Spoon
- Paper towel
- Baking sheet
- Serving bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 1-quart coconut water
- 1 tablespoon yellow mustard paste
- ½ teaspoon black salt
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 tablespoon The Perfect Purée Lime Zest, thawed
- 1 tablespoon sugar
- ½ teaspoon green chile paste
- 1 tablespoon finely chopped cilantro
- Salt
- 1 red onion, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon chaat masala
- 1 teaspoon chile powder
- 1 teaspoon red chile powder
- Black lentils, soaked overnight and drained
- Split mung beans, soaked overnight and drained
- 5 green chiles, chopped
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 teaspoon cumin powder
- 1 teaspoon asafoetida powder
- Neutral oil
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