Fried Lentil Cake Curry

May 25, 2023May 25, 20230 2
Fried Lentil Cake Curry - a delicious vegetarian curry recipe with lentil cakes
in Vegetarian

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 ounces channa dal , washed
4 cups water , for soaking
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 inch piece gingerroot , grated
2 tablespoons desiccated coconut
2 green chilies
1/2 cup water
3/4 cup oil
3 medium potatoes , cut into 1 inch cubes
1/2 teaspoon cumin seed
2 bay leaves
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
2 tomatoes , chopped
1 1/2 cups water
1/2 teaspoon garam masala ( to garnish )

Nutrision Information

Servings Per Recipe
4
Calories
420
Sugar
3g
Fat
29g
Fried Lentil Cake Curry is a robust vegetarian curry recipe that features lentil cakes and potatoes in a rich and flavorful sauce. The lentil cakes are made by grinding channa dal, a type of split yellow pea, along with spices and coconut to make a thick batter that is then fried until golden brown. The cakes are then added to a simmering sauce made with diced tomatoes, potatoes, and a variety of spices that create a complex and aromatic flavor profile. The resulting dish is a hearty and satisfying meal that can be paired with rice or naan bread for a complete dinner experience.

Instructions

1.To make the lentil cakes, grind the channa dal with salt, turmeric, gingerroot, desiccated coconut, and green chilies in a food processor with 1/2 cup water to make a thick batter.
2.In a skillet, heat 1/2 inch of oil over medium-high heat and drop spoonfuls of the batter into the hot oil, cooking until golden brown on both sides. Drain on paper towels and set aside.
3.In a large pot, heat the remaining oil over medium heat and add the cumin seed and bay leaves, cooking for 30 seconds.
4.Add the potatoes and cook for 5 minutes, then stir in the ground turmeric, chili powder, ground cumin, ground coriander, and salt, cooking for another 2 minutes.
5.Stir in the chopped tomatoes and 1 1/2 cups of water, bringing to a boil and then reducing the heat to a simmer and cooking for 10 minutes.
6.Add the fried lentil cakes to the pot and simmer for another 10 minutes, stirring occasionally.
7.Garnish with garam masala and serve hot with rice or naan bread.

PROS

This vegetarian curry is loaded with protein and fiber from the lentil cakes and potatoes.

The use of spices like turmeric, cumin, coriander, and garam masala provide a flavorful and aromatic experience.

CONS

Frying the lentil cakes does add some extra calories and fat to the dish, so it should be enjoyed in moderation as part of a balanced diet.

This recipe does require some prep work and cooking time, so it may not be suitable for a quick weeknight meal.

HEALTH & BENEFITS

Lentils are an excellent source of plant-based protein and fiber,
while the turmeric in this recipe has been linked to reducing inflammation in the body and supporting brain health.

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