Ingredients
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1 cup split red lentils, washed
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1 red onion, chopped finely
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2 garlic cloves, finely minced
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1 teaspoon garam masala
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1/2 teaspoon chili powder
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1 teaspoon cumin powder
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2 teaspoons lemon juice
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2 tablespoons peanuts, toasted without salt and coarsely chopped
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2 1/2 cups water
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3 tablespoons all-purpose flour
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1 teaspoon ground turmeric
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1 teaspoon chili powder
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4 tablespoons peanut oil
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salt and pepper, to taste
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1 egg, beaten
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1 green bell pepper, washed, seeded and chopped finely
Instructions
- Place the first 10 ingredients in a large pan and bring to a boil.
- Reduce heat and simmer slowly, about 30 minutes until all the liquid has been absorbed (stir occasionally).
- Note that the above steps can also be done in a pressure cooker if you have one - it's much faster.
- Remove the mixture from heat and cool slightly.
- Now beat in the egg and season to taste with salt and pepper.
- Let the mixture cool completely (I find that the mixture holds its shape better if it has been refrigerated for a couple of hours).
- Combine the flour, turmeric and chili powder in a small plate.
- Once lentils are cool, shape the mixture into circles.
- Roll the croquettes in the above spiced flour mixture to coat well.
- Heat oil in a skillet and cook the croquettes in batches, turning once until crisp and brown on both sides.
- Serve immediately with chutney or a crisp salad.
- Note - it's important for the liquid to be fully absorbed in the lentil mixture so that it can bind well with the help of the egg.