{
  "$schema": "https://recipes.dhanjas.com/schema/recipe.schema.json",
  "format": 3,
  "slug": "dal-vada-gateau-piment",
  "category": "snack",
  "title": "Moong Dal Vada / Gâteau Piment",
  "subtitle": "Fried lentil fritters, two ways — Indian moong dal vada or Mauritian gâteau piment.",
  "badges": [
    "Jain Vegetarian",
    "Toddler-adapted"
  ],
  "labels": [
    "Dal Vada · Fusion"
  ],
  "meta": [
    "Soak: 2–12 hrs (varies)",
    "Cook: ~30 min",
    "~14 vadas + toddler"
  ],
  "protein": "~10–12g protein per adult serving — from moong dal or split peas",
  "nightPrep": {
    "label": "Night Before — pick your version",
    "items": [
      "Indian moong dal vada: soak {@dal|yellow moong dal (split, skinned)} 2–3 hours",
      "Mauritian gâteau piment: soak {@dal|yellow split peas} 8–12 hours — they need much longer",
      "Drain well before grinding"
    ]
  },
  "ingredientGroups": [
    {
      "label": "Vada base",
      "items": [
        {"id": "dal", "name": "Moong dal or split peas, soaked", "short": "dal", "amount": "1 cup"},
        {"id": "ginger", "name": "Fresh ginger, grated", "short": "ginger", "amount": "1 tbsp"},
        {"id": "hing", "name": "Hing", "short": "hing", "amount": "¼ tsp"},
        {"id": "cumin", "name": "Cumin seeds", "short": "cumin seeds", "amount": "1 tsp"},
        {"id": "coriander-seeds", "name": "Coriander seeds, crushed", "short": "crushed coriander seeds", "amount": "1 tsp"},
        {"id": "turmeric", "name": "Turmeric", "short": "turmeric", "amount": "¼ tsp"},
        {"id": "salt", "name": "Salt", "short": "salt", "amount": "to taste", "portions": {"grind": "a pinch", "season": "to taste"}}
      ]
    },
    {
      "label": "Adult spicing (after toddler pull)",
      "items": [
        {"id": "green-chili", "name": "Green chili, chopped", "short": "green chili", "amount": "1–2"},
        {"id": "curry-leaves", "name": "Curry leaves (Indian version)", "short": "curry leaves", "amount": "10 leaves"},
        {"id": "thyme", "name": "Fresh thyme (Mauritian version)", "short": "fresh thyme", "amount": "1 tbsp"},
        {"id": "cilantro", "name": "Fresh cilantro, chopped", "short": "cilantro", "amount": "3 tbsp"}
      ]
    },
    {
      "label": "Toddler portion & frying",
      "items": [
        {"id": "potato", "name": "Boiled potato, mashed (toddler)", "short": "mashed potato", "amount": "3 tbsp", "portions": {"toddler": "3 tbsp"}},
        {"id": "ghee-batter", "name": "Ghee, for her batter", "short": "ghee", "amount": "1 tsp", "portions": {"toddler": "1 tsp"}},
        {"id": "ghee-pan", "name": "Ghee, for her patties", "short": "ghee", "amount": "1 tbsp", "portions": {"toddler": "1 tbsp"}},
        {"id": "oil", "name": "Neutral oil, for frying", "short": "oil", "amount": "as needed"}
      ]
    }
  ],
  "method": [
    {
      "type": "step",
      "title": "Grind and season the base",
      "items": [
        "Drain the soaked {@dal|dal or split peas} well — split peas feel firmer than dal even after a long soak",
        "Add to a blender with {@ginger} and {@salt:grind|salt}",
        "Pulse to a coarse, thick paste — no added water; batter should hold its shape on a spoon. Split peas grind a bit coarser than moong dal — a few small flecks are normal and give gâteau piment its characteristic bite.",
        "Too wet? Add a spoon of chickpea flour. Too dry? A few drops of water at a time.",
        "Transfer to a mixing bowl; mix in {@hing}, {@cumin}, {@coriander-seeds} and {@turmeric}",
        "Mix in {@salt:season|the remaining salt} — this is the shared base, no chili has gone in yet"
      ]
    },
    {
      "type": "toddler",
      "label": "Toddler portion — pull now",
      "items": [
        "Scoop out about ⅓ cup of the seasoned base into a separate bowl before any chili is added",
        "Fold in {@potato:toddler} and {@ghee-batter:toddler} to soften the texture",
        "Set aside — this bowl stays out of all remaining adult steps"
      ]
    },
    {
      "type": "step",
      "title": "Spice and fry the adult batch",
      "items": [
        "Into the remaining base, mix {@green-chili}, your herb — {@curry-leaves} for the Indian version, or {@thyme} for Mauritian — and {@cilantro}",
        "Heat {@oil} in a kadai or heavy pot over medium-high heat",
        "Wet hands, shape adult batter into small flat patties {=~2 tbsp each} — for gâteau piment, shape slightly thicker in the center than a typical vada",
        "Fry in batches until deep golden and firm — 3–4 minutes per side for moong dal, 4–5 minutes for split peas, which take a little longer to cook through",
        "Drain on a rack or paper towel"
      ]
    },
    {
      "type": "step",
      "title": "Cook the toddler patties",
      "items": [
        "Heat {@ghee-pan:toddler} in a small nonstick pan over medium-low heat",
        "Shape the toddler batter into 3–4 small, thin patties (thinner than the adult ones, for a soft bite)",
        "Pan-sear 2–3 minutes per side until set through and lightly golden — no raw batter should remain",
        "Cool and cut into soft strips before serving to reduce choking risk"
      ]
    },
    {
      "type": "tip",
      "label": "Notes",
      "text": "These are culinary cousins — both trace back to Indian indentured-labor cooking traditions, but diverged: Indian moong dal vada uses skinned split mung bean and curry leaves; Mauritian gâteau piment traditionally uses yellow split peas and thyme (often chives too, swapped here for cilantro to keep it Jain). Toor dal isn't offered as a third option — it's too soft and crumbly to hold together fried this way. Lighter version: brush patties with oil and air-fry in the Ninja Crispi at 350°F for 8–10 minutes, flipping halfway — add 2–3 minutes for split peas, and check early since the Crispi runs hot; toddler patties stay pan-seared, their thin shape dries out in the Crispi. Leftover vadas keep 3 days refrigerated and re-crisp in a dry pan, or the Crispi at 330°F for 3–4 minutes."
    }
  ],
  "tags": [
    "Night prep",
    "Air fryer"
  ],
  "added": "2026-09-08"
}