Lentil Croquettes with Coriander Green

Ingredients

• 200 g black lentils (halved and peeled)
• 2 onions
• 20 curry leaves
• 2 dried chili peppers
• 1.5 tbsp ghee
• 1 piece fresh ginger (about 1 cm)
• 0.25 tsp baking powder
• 3 tbsp chopped coriander green
• Salt
• Pepper (freshly ground)
• 1 l oil (for frying)

Instructions

1. 1.

   Place lentils in a bowl with plenty of cold water and let soak overnight. Peel and finely chop the onions. Roughly tear the curry leaves. Wash, stem, seed, and finely slice the chilies.

2. 2.

   Heat ghee in a small pan, add the onions and gently sauté. Stir in the curry leaves and chili pieces and cook for another 2-3 minutes until the leaves are crisp, then remove from heat.

3. 3.

   Drain lentils briefly in a sieve and then puree thoroughly with an immersion blender or food processor, adding just enough water to create a thick, slightly sticky dough.

4. 4.

   Peel and finely chop the ginger. Mix it with the onion mixture, baking powder, and coriander green into the lentil dough. Season generously with salt and pepper; do not skimp on salt or the croquettes will taste flat.

5. 5.

   Heat oil in a large pot until very hot. Using a teaspoon, scoop a generous amount of the lentil dough and spread it from the spoon into the oil with your finger. Quickly drop half of the dough as balls into the fat. Fry the croquettes for 4-5 minutes, turning occasionally so they become evenly crisp and dark brown.

6. 6.

   Remove with a slotted spoon and drain on paper‑towel lined plate. Keep warm in an oven at about 60 °C until the remaining dough is cooked through. Serve with chutney.