sri-lankan

Spiced Lentil Vadai with Coconut Chutney and Tomato Salad

This dish pairs red lentils, dry with coconut oil, grated coconut, fresh or frozen and tomato, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack

Medium

Balanced High satiety Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

70 g Carbohydrates

33 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

81g red lentils, dry 285 kcal
10g coconut oil 88 kcal
52g onion, finely chopped 21 kcal
2g curry leaves, finely sliced 1 kcal
1g cumin seeds 4 kcal
2g chili powder 6 kcal
33g grated coconut, fresh or frozen 218 kcal
11g lime juice 3 kcal
89g tomato, sliced 16 kcal
1g salt 0 kcal
148g water 0 kcal

Cooking instructions

red lentilswater
Soak the lentils in water for 2 hours, then drain well.
red lentilsonioncurry leavescumin seedschili powdersaltwater
Pulse the soaked lentils with cumin, chili powder, salt, and a splash of water to a coarse paste; fold in onion and curry leaves.
Shape into 6 to 8 small patties.
coconut oilgrated coconut
Heat coconut oil in a shallow pan. Fry vadai 2 to 3 minutes per side until deep golden and crisp; drain briefly.
grated coconutlime juicesalt
Mix grated coconut with lime juice and a pinch of salt for a quick chutney.
grated coconuttomato
Serve vadai with coconut chutney and sliced tomato on the side.