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

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

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Lentil fritters in tomato sauce

Ingredients

For the fritters

Method

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