Crispy Lentil Balls with Yogurt Sauce

Ingredients

• 100 g halved white lentils
• 1 Tbsp chopped almond kernels
• 500 g yogurt (0.3% fat)
• 0.25 tsp cumin
• 0.25 tsp whole mustard seeds
• Asant
• 4 curry leaves
• Salt
• oil (for frying)
• 1 tsp oregano (or parsley)

Instructions

1. 1.

   Wash the lentils and soak them overnight in plenty of water. The next day drain the water and puree the lentils into a thick paste. Mix in 0.25 tsp salt and the almonds. Stir the yogurt with 0.5 tsp salt. Heat 1 tsp oil, then toast cumin, mustard seeds, Ajwan, Asafoetida and curry leaves in it. Whisk this spice mixture into the yogurt.

2. 2.

   Heat oil for frying. Scoop small portions of the lentil puree with a tablespoon, gently drop them into the hot oil and fry until golden brown. Remove and immediately plunge into cold water for 10 seconds. Squeeze out excess water by hand. This removes extra fat and allows the yogurt sauce to be absorbed better. Pour the yogurt sauce into a bowl, add the lentil balls, let rest for 15 minutes. Garnish with oregano or parsley and serve chilled.