Masala Uada Spiced Lentil Balls With Minted Yoghurt Recipes

Steps:

• Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
• Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

Steps:

• Rinse lentils and soak in cold water for 3 hours.
• Place 2 tablespoons drained lentils in a bowl with onion, chile peppers, cilantro, dill, and cumin seeds. Coarsely grind the remaining lentils in a food processor, then add to the bowl. Add chile oil and mix to combine.
• Moisten your palms and shape mixture into masala vada (mini donuts with a hole in the middle).
• Heat oil in a deep saucepan over medium heat. Lower masala vada carefully into the hot oil in batches. Fry until golden brown, 3 to 4 minutes per side minutes. Transfer to a plate lined with paper towels to drain.