Lentil Dumplings Curry - masoor dal-er borar jhol/jhal

There are very few things that can be enjoyed as snacks and also again in a curry. This is one of them. But, you see, there is a problem. These snacks are so good, that rarely is there any leftover to turn into a curry. Oh, sorry I should have mentioned earlier - I am talking about my delicious Red Lentil Fritters!

If you have tried them already, then you know that it is difficult to resist these little perfect morsels. In fact, I made these 3 times one week, with the hope that once I'll be able to make curry with them. It was the fourth time that I had to keep it away from my husband to be able to make the curry. He wasn't very happy initially when he learnt that I am keeping it away from him. But later, he appreciated my effort saying "I almost forgot what this curry taste like, this is awesome!"

The name "lentil fritters curry" didn't quite seem right. These fritters are crispy outside and soft inside. But once they are dipped in the tomato curry, they soak up the curry with all the flavors of spices like a sponge and become soft pillows. Hence the name "lentil dumplings curry". 

You need (serves 4-6):

Follow the recipe of "Red lentil fritters" to make about 50 fritters.

1 medium sized Russet potato, chopped

1 medium sized yellow onion, diced

1½ tablespoon of fresh ginger paste

1½ teaspoon fresh cumin powder

2 green chilis or red chili powder (use according to your tolerance of heat)

1 medium tomato. chopped

pinch of turmeric

salt

Canola/vegetable oil for cooking

How:

Heat oil in a deep pan on medium heat. Add the green chilis. Add the potato pieces and fry them with salt and turmeric.

When the potato pieces are brownish outside, add the onion, ginger, cumin, (and chili powder), salt to taste, mix well and fry. This may take some time. 

When the onions are soft and cooked and the raw smell of spices is gone, add the tomato. Cook till it is soft and mixed well with everything else. 

Add water to cover the potatoes and simmer till the potatoes are cooked.

When the potatoes are done, add the fritters. Add more water till all the fritters are covered. Don't worry about adding too much water, the fritters will soak all up. Taste for salt and cover with a lid. Wait for 5-10 min.

Garnish with cilantro and serve hot with rice/ indian bread.

Red Lentil Fritters

The clock turns three in the afternoon and I think- snacks!


I am not sure if its me or the bengali in me that thinks snacks = deep fried savory goodies to be had with a nice cup of hot tea or coffee in the afternoon. However, the adult in me knows that its not good to have deep fried food everyday. But, I am too young to give up that, aren't I? Hmm.


How about lentil fritters? They are loaded with protein, doesn't that make them good? Well, I can bake them instead of frying. But doesn't frying make everything taste way better than baked? Don't answer that....


The winter is in no hurry to leave. So, pull that blanket a little closer and snuggle your toes into your socks as you bite into these crispy lentil fritters!

It is quite the Indian custom to beat the cold or the rain with hot tea, fried food, good company and good humor. Unfortunately, San Diego (where I live) neither gets much rain nor gets much cold. Gosh, does that prevent me from savoring these from time to time. NO!

Dunk these in some ketchup or your favorite tomato sauce or cilantro chutney. No need to bite into these 'cause one little one is one perfect morsel. (too many "one"s in one sentence)


There is nothing in this recipe that you won't have in your pantry which qualifies this for an any day recipe. These fritters are quite multi-talented I would say. You can enjoy them as snacks or as appetizers or use them in a curry (will post recipe sometime). These can be very good party food too!

Here come's the recipe:

You need:

¾ cup red lentils

½ cup diced yellow onion

2 green chilies, minced (add more or less according to your tolerance of heat- may substitute with chili powder)

½ teaspoon nigella seeds/kalonji/kalo jeera

salt to taste

pinch of turmeric

pinch of baking soda

½ cup chopped cilantro

Vegetable/Canola oil for frying

Let's cook:

Soak the lentils for 3-4 hours. Grind them to a smooth paste. If using dry lentils (didn't get a chance to soak them-which happens to me all the time) grind them with the help of water to bring it to smooth consistency.

Add all the other ingredients (except oil) and whisk well. [Something I do every time I use baking soda in fried food is that I whisk the batter for a few minutes- I think it helps the fritters to be airy and crispy.]

Put a shallow pan with half an inch of vegetable/canola oil on medium heat.

Add a teaspoon of the batter to the hot oil. Fry on one side for a few minutes and then fry the other side for another few minutes till they are reddish in color.

Soak the excess oil on a paper towel and serve warm with ketchup or chutney.

Use the leftovers (if any) in delicious curry- these fritters become soft pillows soaked in curry- Lentil Dumplings Curry

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