AuthorAnn Ogden GaffneyI hate letting good food go to waste. Spicy Lentil Patties are the tasty result of having a lot of dal in my freezer left over from a couple of Indian veggie curry take-out extravaganzas and lunch to make. I now order in extra just to make them. Dal is made from various kinds of lentils, and versions of it are served at every Indian meal to add protein. If unlike me you don't have some in your freezer, I've included a quick dal recipe made with red split lentils. It's easy, yummy and freezes well!
In a bowl, beat 11/2 cups cold dal with the beaten egg until well blended.
Add just enough of the breadcrumbs to the lentil-egg mixture to stiffen it to make the patties. Mix in the minced jalapeno and the chopped cilantro. Check for salt. Shape into 4-6 balls. Set aside
Heat a griddle or heavy non-stick pan over a medium high flame. Brush with a little oil or ghee. Add the lentil balls flattening them into thick patties with your spatula as you go. Cook for 3-4 minutes or until golden, then slip the spatula underneath them and flip. Cook the other side the same way. Eat hot topped with salsa or some cucumber raita.
Dal gets its flavor from adding hot spiced oil to some very simply cooked lentils at the end of cooking. The lentils will get thick as they absorb the water and soften, so keep an eye on them to make sure they don’t stick to the bottom of the pan and burn.
2 cups dried red split lentils, washed and drained
4 cups of water
1/2 teaspoon turmeric
1” piece of ginger root cut into 4 lengthways
3 tablespoons of dal or canola oil
1 tablespoon cumin seeds
1 clove garlic, thinly sliced
2 whole dried red chilies (see Quick Tips)
3 tablespoons chopped cilantro
salt to taste
In a 3 quart pot over a high flame, bring the lentils, water, turmeric and ginger to a boil. Add 1/2 teaspoon salt. Cover and lower the heat to low. Cook at a simmer for about 25-30 minutes or until the lentils are very soft and creamy can be mashed against the sides of the pan. Stir from time to time to prevent sticking. Set aside while you make the spiced oil.
Heat the ghee in a small cast iron or other heavy skillet until very hot and rippling. Add the cumin seeds. Let them sizzle 30 seconds. Add the garlic and whole chilies cook until the garlic starts to take color and the chilies darken, about 30 seconds. Carefully stir in the chopped cilantro - it will spit in the hot oil, Cook stirring 30 seconds.
Move the lentils from the back of the stove. Using a spatula, tip the hot contents of the skillet into the dal and stir in. Check for salt and gently heat through. Eat!
I hate letting good food go to waste. Spicy Lentil Patties are the tasty result of having a lot of dal in my freezer left over from a couple of Indian veggie curry take-out extravaganzas and lunch to make.
4 servings
Ingredients
Directions
In a bowl, beat 11/2 cups cold dal with the beaten egg until well blended.
Add just enough of the breadcrumbs to the lentil-egg mixture to stiffen it to make the patties. Mix in the minced jalapeno and the chopped cilantro. Check for salt. Shape into 4-6 balls. Set aside
Heat a griddle or heavy non-stick pan over a medium high flame. Brush with a little oil or ghee. Add the lentil balls flattening them into thick patties with your spatula as you go. Cook for 3-4 minutes or until golden, then slip the spatula underneath them and flip. Cook the other side the same way. Eat hot topped with salsa or some cucumber raita.
Dal gets its flavor from adding hot spiced oil to some very simply cooked lentils at the end of cooking. The lentils will get thick as they absorb the water and soften, so keep an eye on them to make sure they don’t stick to the bottom of the pan and burn.
2 cups dried red split lentils, washed and drained
4 cups of water
1/2 teaspoon turmeric
1” piece of ginger root cut into 4 lengthways
3 tablespoons of dal or canola oil
1 tablespoon cumin seeds
1 clove garlic, thinly sliced
2 whole dried red chilies (see Quick Tips)
3 tablespoons chopped cilantro
salt to taste
In a 3 quart pot over a high flame, bring the lentils, water, turmeric and ginger to a boil. Add 1/2 teaspoon salt. Cover and lower the heat to low. Cook at a simmer for about 25-30 minutes or until the lentils are very soft and creamy can be mashed against the sides of the pan. Stir from time to time to prevent sticking. Set aside while you make the spiced oil.
Heat the ghee in a small cast iron or other heavy skillet until very hot and rippling. Add the cumin seeds. Let them sizzle 30 seconds. Add the garlic and whole chilies cook until the garlic starts to take color and the chilies darken, about 30 seconds. Carefully stir in the chopped cilantro - it will spit in the hot oil, Cook stirring 30 seconds.
Move the lentils from the back of the stove. Using a spatula, tip the hot contents of the skillet into the dal and stir in. Check for salt and gently heat through. Eat!
