Vegetable Vada with Wild Rice

Place chana dal in a bowl, cover with cold water by 2 inches, and soak for 4 hours or overnight. Drain well and pat dry.

In a medium saucepan, combine wild rice and 2 cups (480 ml) water. Bring to a boil, reduce heat, cover, and simmer for 45 minutes until the grains split open and are tender. Drain any excess water and set aside.

In a food processor, pulse the drained chana dal, ginger, green chili, cumin, coriander, turmeric, and salt until you have a coarse, crumbly paste. Do not over-process; the mixture should hold together but still have texture.

Transfer the dal mixture to a large mixing bowl. Add grated carrot, zucchini, red onion, and curry leaves. Mix well. If the mixture feels too wet, add rice flour to bind.

With damp hands, shape the mixture into 12 small patties, about 2 inches wide and 1/2 inch thick. Place on a parchment-lined plate.

Heat avocado oil in a large skillet over medium heat. Working in batches, carefully place the vada in the oil and cook for 3 to 4 minutes per side, until golden brown and crisp. Drain on paper towels.

In a small bowl, whisk coconut yogurt with lemon juice until smooth and pourable. Season with a pinch of salt.

Divide the cooked wild rice among bowls. Top with 2 to 3 vegetable vada per serving, drizzle with coconut yogurt, and scatter with fresh cilantro. Serve warm with lemon wedges.