Ingredients
- 1 cup of toor dahl lentils
- 1 cup green or brown lentils
- 1 large onion, grated
- large potato, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 3/4 cup plain flour
- Oil for shallow frying
- 2 cloves garlic, crushed
- 1 tablespoon of freshly grated ginger
- 1 cup tomato puree
- 2 cups vegetable stock
- 1 cup cream
- Salt to taste
Method
- Soak the lentils overnight in cold water.
- In a clean cloth drain and squeeze out any excess moisture from the lentils, onion and potato.
- Place into a mixing bowl and add the cumin, coriander and turmeric.
- Add flour and mix well then leave for 10 minutes.
- With floured hands, shape the mixture into walnut-sized balls and place on a foil-lined tray.
- Cover and refrigerate for 30 minutes.
- Heat approximately 2cm of oil in a heavy-based frying pan and cook the balls in batches over a high heat until golden brown.
- Drain on paper towels.
- Heat 2 tablespoons of oil in a saucepan and gently fry the garlic and ginger for 2 minutes.
- Stir in the puree, stock and cream.
- Bring to the boil, then reduce to a gentle simmer for 10 minutes.
- Add the lentil balls.
- Season to taste and cook for a further 30 minutes, stirring occasionally.
