Masala Uada (Spiced Lentil Balls With Minted Yoghurt) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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An Indian friend gave this recipe to me, and it makes very interesting finger food for parties, BBQ's, etc-also gluten free, which is great! Adjust the seasonings to taste-it's pretty flexible! Cooking time does not include soaking time. Ingredients:
2 cups channa dal |
1/2 teaspoon fennel |
2 garlic cloves |
1/4 teaspoon salt |
1 small red chile (or to taste) |
1 small diced onion |
2 tablespoons chopped coriander |
200 ml greek yogurt |
3 tablespoons chopped mint leaves |
1/2 teaspoon minced garlic |
Directions:
1. Soak the channa dhal for a minimum of two hours, or preferably overnight, in plenty of water.
2. Grind or blend the fennel seed, garlic, salt and fresh chili together until a paste forms.
3. Grind or blend the dhal with a little water, until it is of a consistency that clumps. Add the other ingredients.
4. Deep fry the balls in oil until they are golden brown and cooked through.
5. Serve with minted yoghurt sauce.
6. Minted Yoghurt Sauce:.
7. Mix the mint leaves and garlic with yoghurt, stirring until the yoghurt becomes of a soft pouring consistency.
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