Description
A delicious and flavorful recipe for spicy lentil balls served with a homemade chutney.
Ingredients
Scale
- 1 cup dried red lentils (rinsed)
- 1 3/4 cups water (or low-sodium vegetable broth)
- 1 large onion (finely chopped)
- 4 minced garlic cloves
- 2 1/2 tablespoons tomato paste (or harissa paste, or a mixture)
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon red chili powder (optional)
- 1/4 teaspoon garam masala
- 1/2 medium lemon (juice, plus more to taste)
- 1 cup chopped cilantro (or parsley)
- 1 cup chopped spring onion (about 2 onions, green and light green parts only)
- 1/2 cup wheat germ (or cooked quinoa, or flaxseed meal, plus more as needed)
- 2 Medjool dates
- 5 raisins
- 2 medium green bell peppers (seeds and ribs removed)
- 1 medium lime (juice)
- 1/4 teaspoon kala namak (or salt to taste)
- 1/4 cup sunflower seeds (plus more as desired)
Instructions
- Cook lentils: Bring the water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and add the lentils. Cook for about 15 minutes, stirring frequently, until the lentils change from red to yellow. The lentils should be mostly dry.
- Season: Add the onion, garlic, tomato paste, cumin, curry powder, red chili powder (if using), and garam masala. Add more water (up to 3 tablespoons) as needed, and cook for about 5 minutes or until the lentils are fully cooked, stirring constantly. The mixture should be thick and hold together.
- Combine: Transfer the lentil mixture to a large bowl. Add the lemon juice, cilantro, and spring onion. Mix well and season with more lemon juice, and salt to taste. Add the wheat germ or quinoa and mix to incorporate. Add more until the mixture holds together well.
- Shape: Use your hands to form the balls. For larger lentil balls, use ¼ cup measurement, and for smaller balls, about 2 tablespoons.
- Optional for crispy balls: Transfer the lentil balls to a non-stick or lined baking sheet. Brush them lightly with olive oil (optional). Bake at 375ºF for about 25 minutes, or until golden brown. Set aside to cool for at least 5 minutes to firm up.
- For the chutney (optional): Transfer the dates and raisins to a small bowl. Add boiled water cover, about ¾ cup. Soak for about 15 minutes, or until softened. Drain and reserve the soaking water. Remove the pits from the dates. Transfer the dates, raisins, chopped peppers, lime juice, and kala namak to a blender. Add 1 tablespoon of the date-soaking water. Blend until smooth. For a creamier chutney, add the sunflower seeds and blend, adding more date-soaking water, 1 tablespoon at a time, until the desired consistency.
Notes
- For a gluten-free option, substitute wheat germ with cooked quinoa or flaxseed meal.
- The mixture may need additional water depending on the dryness of lentils used; adjust as needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 2 lentil balls with chutney
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg