Onion fritters, dal with cilantro and mint

This meal was so ridiculously satisfying and delicious — tastes almost sinful, but luckily, it’s not!  High in protein, fiber, and plenty of essential vitamins.

These recipes are from Madhur Jaffrey’s Quick and Easy Indian Cooking

Green lentils with cilantro and mint

~3 tablespoons ghee
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
pinch asafetida
1-3 dried hot chilies
1 small onion, sliced
2 cloves garlic, minced
1 medium tomato, chopped
1 cup green lentils
1 teaspoon salt1 teaspoon freshly ground coriander
1 cup chopped cilantro
1/2 cup fresh mint

In a large pot, heat ghee over medium-high heat, then add the cumin and mustard seeds.

When the seeds begin to pop, add the asafetida and red chilies and stir.

Add the onion, garlic and tomato, and stir for a couple minutes until the onion starts to brown.

Add the lentils, 3.5 cups water, salt, coriander, and bring to a simmer

Cover, and cook for about an hour, until the lentils are done.

Stir in the cilantro and mint.  Serve with rice.

Onion fritters

1 large egg
4 tablespoons water
1 tablespoon fresh lemon juice
1 cup chickpea flour
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds
1 teaspoon ground cumin
1/3 teaspoon turmeric
1 fresh hot green chili pepper, finely chopped
2 tablespoons fresh cilantro
vegetable oil, for deep frying
1 medium-large onion, peeled and diced

Beat egg in a bowl, add the water and lemon juice, and mix together.  Whisk in the chickpea flour.  Add salt, cayenne, garam masala, cumin seeds, ground cumin, turmeric, chili and cilantro.  Mix well and set aside for at least 10 minutes.  Whisk again — the batter should hold together well and be “droppable.”

Heat oil over medium heat to 350°.

Add onion to batter.

Drop heaping teaspoons of the batter into the pot.  Gently stir fritters until they are golden brown, about 7-8 minutes.  Remove and drain on paper towels.  Serve with some green chutney.

HEAVEN.  omg.



One thought on “Onion fritters, dal with cilantro and mint

  1. Pingback: Garlic naan and cilantro chutney | Bounteous

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