Sri Lankan Parippu Vada with Coconut Chutney

Drain the soaked red lentils thoroughly. Reserve 2 tablespoons of whole lentils. Grind the remaining lentils into a coarse paste using a food processor, adding no water or just 1-2 tablespoons if necessary to get the blades moving. Do not over-process into a smooth batter.

In a large bowl, combine the ground lentil paste, reserved whole lentils, 1/4 cup finely chopped red onion, 1/2 of the grated ginger, 1/2 of the minced garlic, 1/4 cup chopped cilantro, 1 teaspoon fennel seeds, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chili powder. Mix well to combine all ingredients.

Heat 3 cups of vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). While the oil heats, form the lentil mixture into small, flat patties, about 2 inches in diameter and 1/2 inch thick.

Carefully slide the vada patties into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the fried vada with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

For the coconut chutney, combine the grated coconut, remaining 1/4 cup red onion, remaining 1/2 of the grated ginger, remaining 1/2 of the minced garlic, 1/4 cup chopped cilantro, and 1 tablespoon lime juice in a small blender or food processor. Add 2-3 tablespoons of water and blend until a smooth paste forms.

In a small pan, heat 1 teaspoon of vegetable oil over medium heat. Add 1/4 teaspoon mustard seeds and 5 curry leaves. Cook for 30 seconds until the mustard seeds splutter. Pour this tempering over the prepared coconut chutney and mix well. Serve the hot Parippu Vada immediately with the fresh coconut chutney.