Masala Vada Lentil Fritters Recipes

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.

Steps:

• In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Steps:

• In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.