התמונה להמחשה בלבדLentil Patties with Yoghurt
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. These aromatic, browned lentil patties are inspired by South Indian traditions, nestled in a cool, thick, and velvety yoghurt sauce. The dish harmonises contrasting textures of crisp edges and a tender centre, infused with the bold essence of curry leaves, ginger, and mustard seeds.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Wash the lentils several times and soak them in water overnight or at least 4-5 hours.
- 2Strain the soaked lentils and transfer to a food processor with salt. Grind to a smooth and airy mixture, add water if necessary.
- 3Transfer the mixture to a bowl and add chopped green pepper, curry leaves and ginger. Mix well to introduce air into the mixture.
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.6g
Recommended Equipment & Products
- Food processor
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Chef tips
Add a pinch of asafoetida to the batter for a unique aroma.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. These aromatic, browned lentil patties are inspired by South Indian traditions, nestled in a cool, thick, and velvety yoghurt sauce. The dish harmonises contrasting textures of crisp edges and a tender centre, infused with the bold essence of curry leaves, ginger, and mustard seeds.