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LENTIL BALLS:
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1. Carefully pick over the dal and discard any discolored beans or bits of foreign material. In a large sieve or colander, wash the dal under cold running water until the draining water runs clear. Drop the beans into a small bowl, add the cup of water, and soak at room temperature for 2 hours.
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2. Combine the beans and their soaking water, ½ cup of fresh coriander, 1 tablespoon of chopped coconut, the fresh chili, ginger root and 1 teaspoon of salt in the jar of an electric blender and blend at high speed for 30 seconds.
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3. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again until the mixture is reduced to a thick puree. Pour 2 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour oil into a deep fryer to a depth of 2 to 3 inches.
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4. Heat the oil until it reaches a temperature of 350° on a deep-frying thermometer. For each ball, drop about a tablespoon of the lentil mixture into the hot oil. You can fry at least 5 or 6 balls at a time (this depends on the size of your pan), but do not overcrowd them because they will puff to almost twice their original size as they cook.
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5. Fry the balls for about 2 minutes, turning them with a slotted spoon until they are golden brown on all sides. As they brown, transfer them to paper towels to drain.
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YOGHURT SAUCE:
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1. Combine the yoghurt, 1 tablespoon of the coriander, ¼ teaspoon of hot red pepper and 1 teaspoon of salt in a large serving bowl, and stir until they are well blended. Drop in the fried lentil balls, turning them about with a spoon until they are evenly coated with the yoghurt sauce. Sprinkle the top with the remaining 2 tablespoons of coriander, the grated coconut.
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