Kathambir Vadi with Bitter Gourd and Tomato Salsa

1.Soak the split chickpeas (chana dal) in water for about 4 hours. Drain and rinse well.

2.In a blender, combine the soaked chana dal, grated coconut, turmeric powder, red chili powder, cumin seeds, and salt. Blend to a coarse paste, adding a little water if necessary.

3.Transfer the mixture to a bowl and mix in the chopped coriander leaves and lemon juice. Set aside.

4.Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add asafoetida and green chilies, sautéing for a minute.

5.Pour the tempering into the lentil mixture and mix well.

6.Grease your palms with oil and shape the lentil mixture into small, flat cakes (vadi).

7.In the same pan, heat oil for frying. Once hot, carefully place the lentil cakes in the pan and fry until golden brown and crispy on both sides. Remove and drain on paper towels.

8.For the salsa, heat 1 tablespoon of oil in a separate pan. Add the sliced bitter gourd and sauté until they soften slightly. Add the chopped onion and cook until translucent.

9.Stir in the chopped tomatoes, green chilies, and sugar. Cook until the tomatoes are soft and the mixture is well combined. Season with salt to taste and remove from heat.

10.Serve the crispy lentil cakes hot, topped with the tangy bitter gourd and tomato salsa.