LENTIL RINGS WITH MINT CHUTNEY
350g yellow lentils 1/2 tsp baking powder 1 onion, diced ghee, for frying 1 handful coriander, finely chopped 1 green chilli, finely chopped 1 tsp garam masala 1 or 2 tsp lemon juice
For the chutney:
1 clove garlic 1 green chilli 2 handfuls coriander leaves 80g mint leaves 1/2 tsp tamarind extract 1 tsp brown sugar
1) Rinse the lentils and soften in cold water overnight. 2) To make the chutney, purée together all the ingredients with four or five tablespoons of cold water and season with salt. Steep for around two hours in the fridge. 3) Remove a cup of the lentil soaking water, set aside and then drain the lentils. Mix with the baking powder and four to five tablespoons of the retained water. Purée well. 4) Fry the onion in a tablespoon of hot ghee for a few minutes and then remove from the heat. 5) Stir the coriander, chilli, onion and garam masala into the lentils and season with salt and lemon juice. Shape the mixture into small balls, press flat and push a hole out of the middle. 6) Fry the rings in hot ghee for eight to ten minutes each, turning halfway through, until golden brown. Pat dry on kitchen paper and serve hot, with the chutney on the side.