Lentil Balls

Ingredients

• 2 shallots
• 2 Garlic cloves
• 1 tbsp Sesame oil
• 450 g yellow lentils
• 900 ml vegetable broth
• 3 red chilies
• 7 fresh curry leaves
• 3 handfuls coriander
• 0.5 tsp Baking powder
• Salt
• vegetable oil (for frying)

Instructions

1. 1.

   Peel and finely dice the shallots and garlic. Heat the oil in a pot, sauté the shallots and garlic until translucent. Rinse the lentils, add them and pour in the broth. Cook for 25-30 minutes until the lentils are tender. Blend with an immersion blender into a smooth cream.

2. 2.

   Halve the chilies lengthwise (with gloves!), remove the white membranes and seeds, cut into small pieces. Rinse and finely chop the curry leaves and coriander. Stir the chilies, curry leaves, coriander and baking powder into the lentil cream and season with salt.

3. 3.

   Heat oil in a wide pot until bubbles appear around a spoon—then it’s ready for frying.

4. 4.

   Shape 20 small balls from the lentil dough, poke a hole in each with a wooden spoon. Fry portions of the fritters in hot oil for about 4 minutes on each side until golden yellow.

5. 5.

   Drain on paper towels, serve warm and offer various dips as desired.