Kanji Vada

Introduction

Kanji Vada is a traditional Indian dish, particularly popular in the state of Rajasthan, but savored across many regions of North India. This tantalizing delicacy is especially relished during the festival of Holi, marking the arrival of spring. Kanji Vada consists of two main components: the tangy fermented mustard-flavored water called Kanji, and soft, fluffy lentil dumplings known as Vada.

History of Kanji Vada

The history of Kanji Vada can be traced back generations, where it served as a refreshing appetizer to beat the heat in the dry and arid regions of Rajasthan. Traditionally prepared in large earthen pots, known as matkas, this dish was allowed to ferment naturally under the sun. The fermentation process not only enhanced the flavor but also acted as a natural coolant, a necessity in the hot summers of Rajasthan. Kanji Vada is an excellent example of how culinary practices have evolved to include natural preservation and fermentation techniques, contributing immensely to the unique taste and nutritional value of the dish.

Ingredients

• Moong Dal - 1 cup
• Water - for soaking and making Kanji
• Mustard Seeds - 2 tablespoons
• Red Chili Powder - 1 teaspoon
• Salt - to taste
• Asafoetida (Hing) - a pinch
• Baking Soda - a pinch (optional)
• Oil - for frying
• Cumin Seeds - 1 teaspoon (optional)
• Carrot sticks - for garnishing
• Black Salt - 1 teaspoon
• Ginger - 1-inch piece, grated
• Green Chilies - 2, finely chopped
• Lemon - 1, for juicing

Preparation

Preparing the Kanji

First, take a clean, large glass jar or ceramic container to prepare the Kanji. In this container, mix 4 cups of water, mustard seeds, red chili powder, black salt, and a pinch of asafoetida. Stir the mixture well until all the ingredients are combined. Cover the container with a muslin cloth and place it in direct sunlight for 3-4 days to allow the Kanji to ferment. Stir the mixture daily with a clean, dry spoon to ensure even fermentation.

Preparing the Vada

While the Kanji is fermenting, it's time to make the Vada. Begin by rinsing 1 cup of moong dal under running water until the water runs clear. Soak the dal in enough water for at least 3-4 hours or overnight. Once the dal is soaked, drain the excess water and grind it into a smooth paste using minimal water. While grinding, add a pinch of baking soda and salt to taste to enhance the flavor.

Cooking Process

Frying the Vada

Heat sufficient oil in a deep frying pan over medium heat. Once the oil is hot, drop small balls of the dal paste into it using your hand or a spoon. Fry the Vadas until they turn golden brown on all sides. Remove them from the oil using a slotted spoon and drain the excess oil on paper towels.

Soaking the Vada in Kanji

Once the Kanji is fermented, gently immerse the fried Vadas in the prepared Kanji water. Allow them to soak for at least 6-8 hours so they can absorb the tangy flavor. The soaking time can vary depending on personal preference; some might prefer them more tangy while others less so. Stir gently once in a while to ensure even soaking.

Enjoying Kanji Vada

To enjoy Kanji Vada, serve it chilled in small bowls. Garnish with julienned carrot sticks and a sprinkle of cumin seeds if desired. The dish can be accompanied by a wedge of lemon for those who prefer an extra tangy twist, along with finely chopped ginger and green chilies for an added zing.

Kanji Vada is best enjoyed as a refreshing appetizer or a light snack, especially during warm afternoons. Its unique flavor profile makes it a favorite amongst young and old alike, perfect for festive gatherings and family celebrations. It's not just a dish; it's an experience that brings people together, sharing memories and creating new ones over every delightful bite.

Note

Ensure that the water used for preparing Kanji is clean and the container is sterilized to prevent any unwanted bacterial growth during fermentation. Adjust the level of spice according to personal preference, and remember that the longer the Kanji ferments, the tangier it becomes. Happy cooking!