ACK 8.15: Dahi vada

Soak the dal in warm water for several hours. Drain it and grind it in an electric blender (or a grinder) with just enough water to make a thick, smooth paste. Scrape this paste into a bowl and mix in the cumin seeds, chillies, ginger, asafoetida, and 1/2 teaspoon of salt.

Heat the ghee or oil in a karhai, wok, or saucepan over medium heat. Moisten your left hand and put 2 oz (50 g) of the mixture on it. Flatten it slightly with the thumb of your left hand to form a flat "bread." Poke it in the center with the little finger of your right hand to make a depression. Now carefully slide it into the ghee. Because the dal is not very firm, this operation may require some practice (if it seems difficult, don't worry: you can also use a spoon to put lumps of the batter in the hot ghee). Fry the vadas for 6-8 minutes on each side until they become reddish-brown. Remove and drain in a colander.

Mix the grated coconut, fresh coriander, cayenne pepper, and the remaining salt into the yogurt and cover the vadas with this sauce one hour before serving. Garnish each vada by filling the dent in the center with a dab of date-and-tamarind chutney.