Ingredients
-
2/3
-
1
-
6
-
1/4
-
4
-
1
-
2
-
1
-
1
-
-
-
1/2
-
-
-
Directions
Dhal Balls With Yogurt, Based on a recipe from Linda Fraser’s book, The Book of Curries and Indian Foods This is great served in pitas (use recipe #187699) with shredded or torn lettuce and chopped tomato Cook time doesn’t include the 2 hours required to soak the lentils after picking through them
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Steps
|
1
Done
|
Place Lentils in a Sieve and Rinse Thoroughly Under Cold Running Water. |
|
2
Done
|
Pick Over Lentils Removing Any Grit. Place in a Bowl, Cover With Cold Water and Soak 2 Hours. |
|
3
Done
|
Meanwhile, Mix Yogurt With 2 Tablespoons of the Cilantro and the Chile Powder. Cover and Refrigerate. |
|
4
Done
|
Drain Lentils, Cover With Fresh Water and Simmer 30 Minutes, or Until Tender. Add to Vegetable Mill or Food Processor and Puree or Mash Well. Transfer to a Bowl, Add 2 Tablespoons of the Coconut, the Bread Crumbs, Remaining Cilantro, Chiles, Gingerroot, Egg, Salt and Pepper; Mix Well. Refrigerate 30 Minutes. |
|
5
Done
|
Dampen Hands, Then Carefully Roll Mixture Into 1-Inch Balls, Then Roll Balls in Flour to Coat Completely. |
|
6
Done
|
Half-Fill a Deep Pan or Deep-Fryer With Oil and Heat to 375f (190c), or Until a 1-Inch Cube of Bread Browns in 50 Seconds. |
|
7
Done
|
Fry About 6 Balls at a Time 2 to 3 Minutes, Until Golden Brown. |
|
8
Done
|
Drain on Paper Towels. |
|
9
Done
|
Serve Hot With Yogurt Sauce, Sprinkled With Remaining Coconut and Garnished With Cilantro Leaves. |
