Lentil and Spinach Puffs with Plum-Date Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The lentil puffs, studded with spinach and cilantro, are a specialty in the northern and western parts of India, where they are enjoyed with various sauces. Make these up to an hour ahead. To reheat, lightly cover and place in a 250ยบ oven for 12 minutes or until warmed. Ingredients:
3/4 cup dried small red lentils |
3 tablespoons water |
3 1/2 cups coarsely chopped spinach (about 5 ounces) |
2 tablespoons thinly sliced green onions |
1 tablespoon finely chopped fresh cilantro |
1 tablespoon finely chopped seeded serrano chile |
2 teaspoons all-purpose flour |
3/4 teaspoon kosher salt |
1/8 teaspoon baking powder |
1 garlic clove, minced |
3 tablespoons peanut oil, divided |
1/2 cup water |
2 tablespoons lemon juice |
1 1/2 teaspoons sugar |
1/2 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/4 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
4 pitted prunes |
4 whole pitted dates |
cilantro sprigs (optional) |
Directions:
1. Sort and wash lentils; place in a bowl. Cover with water to 2 inches above lentils. Cover and refrigerate 8 hours or overnight. Drain well. Place lentils and 3 tablespoons water in a food processor; process until smooth, scraping bowl occasionally. Combine the pureed lentils, spinach, and next 7 ingredients (spinach through garlic), stirring well.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop lentil mixture by heaping tablespoons into pan. Cook 2 minutes on each side or until lightly browned. Remove from pan. Cover and keep warm. Repeat procedure with remaining oil and lentil mixture.
3. To prepare dip, combine 1/2 cup water and remaining ingredients in a blender; process until well blended. Serve with puffs. Garnish with cilantro sprigs, if desired.
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