Lentil Balls with Dip

Ingredients

• 150 g brown lentils
• 150 g yellow lentils
• 1 bay leaf
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Ghee
• 1 tbsp Garam Masala
• 1 egg
• 2 tbsp freshly chopped mint
• Salt
• Pepper (freshly ground)
• 3 tbsp breadcrumbs
• 100 g mustard pickles
• 0.5 untreated lime
• 250 g yogurt

Instructions

1. 1.

   Rinse both lentil varieties in a sieve and simmer them with the bay leaf in boiling water for about 30 minutes. Drain, let them cool slightly, then transfer to a bowl.

2. 2.

   Peel and finely dice the shallot and garlic. Sauté them in 1 tbsp hot ghee until translucent, add the garam masala briefly, then combine with the lentils. Add the egg, mint, salt, and pepper; mix into a firm dough. If needed, incorporate breadcrumbs. Let rest for about 20 minutes, then shape small balls with damp hands. Fry in a hot pan with remaining ghee until golden brown on all sides, about 5 minutes.

3. 3.

   For the dip, dice the mustard pickles. Wash the lime hot, pat dry, and zest its peel. Squeeze a little juice. Mix the zest with the pickles into the yogurt, seasoning with lime juice and salt to taste.

4. 4.

   Drain the balls on kitchen paper and serve them with the yogurt dip.