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Cold Lentil Cakes In Yogurt Sauce
Contributed By: Admin

The DVD edition of
The Lord of the Rings: The Fellowship of the Ring

250 g (1/2 lb) yellow lentils, soaked overnight
1 medium onion
2 tsp salt
2 tsp garam masala
Yi tsp chilli powder
2 tsp baking powder
Pinch of asafoetida (optional)
Ghee or oil for deep-frying
2 1/2 cups plain yogurt
1 tablespoon thick cream (optional)
Salt and pepper
2 tsp finely chopped mint

1.   Rinse lentils and drain well. Put into a heavy duty grinder and grind to a smooth paste. It may be necessary to add a little water to prevent machine clogging. Mince onion and add to the lentil paste with salt, garam masala, chilli powder, baking powder and asafoetida (if used).


2.   Mix thoroughly, and then form the paste into walnut sized balls using wet or greased hands. If needed add a little plain flour or gram flour (besan) to bind.

3.   Heat oil and drop in several balls at a time. Deep fry to a light golden brown. Lift out and drain thoroughly. Fry a second time for about 2 minutes on moderate heat and drain well.

4.   Whip yogurt with cream (if used) and season with salt, pepper and sugar to taste. Place lentil cakes in a serving dish and pour on the yogurt sauce. Garnish with chopped mint. Chill slightly, leaving for at least 1 hour before serving to allow lentil cakes to soften.


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