Crunchy Curry Leaf Lentil Cakes

My take on traditional South Indian lentil cakes 😍

These are pan fried rather than deep fried for a healthier twist and served with a beautifully zingy green chili laced cucumber salsa 🌶

The cakes include lots of fresh curry leaves chopped up inside, as well as the salsa, which I love ❤️🌿

Ingredients

  • 1/4th cup Toor Dal (Split Pigeon Pea)

  • 3/4th cup Chana Dal (Bengal Gram) 

  • 4 Shallots else 1/2 Red Onion finely chopped

  • Pinch of Hing (Asofetida) 

  • 1/2 tsp fennel seeds 

  • 1 Green Chili chopped 

  • 2 tbsp chopped ginger 

  • 10 curry leaves finely chopped 

  • 2 dried red chili deseeded and chopped

  • Salt to taste 

  • Vegetable Oil for cooking 

Directions

1. Rinse and soak the lentils for 6 hours. Not more. 

2. Drain and Towel Dry 

3. Grind the lentils coarse with dried red chili and fennel seeds. Do not make it into a paste

4. Add the finely chopped shallots, finely chopped curry leaves, hing, 1 green chili chopped, salt 

5. Mix well. Shape into small disks using your palm

6. Heat a pan and 8 Tbsp oil and add the cakes. Cook on slow to medium heat and turn them around when golden on the bottom. 

7. Cook until the entire cake is golden

8. Serve with sliced raw onions

Next

Boiled Peanut Salad with Mango & Chili