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| Indian Corn Dhal with Chicpea Fritters |
Serves 6
EASY GREAT VALUE
Preparation: 30 minutes
Cooking: 40 minutes
Ingredients:
- olive oil 1 T
- butter or ghee 2 T
- onion 1, finely chopped
- garlic 4 cloves, finely chopped
- fresh ginger 1 x 10 cm piece, grated
- cardamom 3 pods, crushed
- garam masala 2 T
- turmeric 2 t
- cloves 3
- red chilli 1, finely chopped
- cinnamon stick 1
- smoked chilli flakes ½ t
- curry leaves 1 sprig
- ripe tomatoes 4, roughly chopped
- red split lentils 250 g
- tomato paste 1 T
- vegetable stock or water 3 cups
- salt, to taste
- sweetcorn 3 cobs, kernels removed
- Woolworths Indian plain rotis, for serving
- double-cream yoghurt, for serving
- lemon wedges, for serving
For the chickpea fritters:
- chickpea flour 150 g
- baking powder 1 t
- free-range egg 1
- baby spinach 2 cups finely sliced
- green chilli 1, finely chopped
- spring onion 1, finely chopped
- sunflower oil for frying
- salt, to taste
Directions:
- Heat the oil and butter or ghee in a large saucepan. Gently cook the onion until soft, then add the garlic, ginger, cardamom, garam masala and turmeric and cook for 1 minute.
- Add the remaining ingredients except for the salt, corn, rotis, yoghurt and lemon. Cook for 15 minutes, adding more water if necessary. Add the corn and cook for a further 10 minutes. The soup should be quite thick. Season with salt.
- To make the chickpea fritters, mix all the ingredients except the oil and salt. Bring a small saucepan of oil to a very high heat. Using a soup spoon, place spoonfuls of the mixture into the oil and fry until golden brown. Drain on kitchen paper and season with salt.
- Cook the rotis according to package instructions and serve with the soup, fritters, yoghurt and lemon wedges.
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