Lentil fritters in tomato sauce

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

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
Vegan
Gluten-free

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