Good (UAE) - - GOOD FOOD -

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.

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