Lentil fritters in tomato sauce

Name: Lentil fritters in tomato sauce
Yield: Serves 4
Cuisine: India
Ingredients: 15 g/½ oz/¼ cup fresh coriander (cilantro) leaves and stalks; Plain Boiled Rice, to serve; 2 fresh green chillies, roughly chopped (deseeded if preferred); 1.25 ml/¼ tsp fennel seeds; 5 ml/1 tsp fennel seeds; 1.25 ml/¼ tsp cumin seeds; 1.25 ml/¼ tsp black mustard seeds; 1.25 ml/¼ tsp bicarbonate of soda (baking soda); 30 ml/2 tbsp mustard oil; 6-8 fenugreek seeds; 125 g/4¼ oz/½ cup yellow split lentils (mung or moong dhal); 2 fresh green chillies, sliced lengthways (deseeded if preferred); 1.25 ml/¼ tsp nigella seeds; 400 g/14 oz canned chopped tomatoes, with their juice; 2.5 ml/½ tsp salt, or to taste; 115 g/4 oz/½ cup red split lentils (masoor dhal); 2 small potatoes, finely chopped or grated; 2.5 ml/½ tsp ground turmeric; vegetable oil, for deep-frying; 15 ml/1 tbsp lime juice; 15 ml/1 tbsp chopped fresh coriander (cilantro) leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe comes from Assam, the land of rich natural resources and world-renowned tea. You can make the fritters, Borar Anjar, in advance and store them in the refrigerator, then simply reheat them in the sauce when you are ready to serve them.

Ingredients

For the fritters

115 g/4 oz/½ cup red split lentils (masoor dhal)
12

Asia
India
Assam
Main course
Gluten-free
Vegan

Method

To make the fritters, wash the lentils and soak them together with the mung beans for 3-4 hours. Drain and put them in a food processor. Add the remaining fritter ingredients except the oil. Add 45 ml/3