Fried Lentil Cake Curry

Name: Fried Lentil Cake Curry
Ingredients: 5 ounces channa dal, washed; 4 cups water, for soaking; 34 teaspoon salt; 12 teaspoon ground turmeric; 12 inch piece gingerroot, grated; 2 tablespoons desiccated coconut; 2 green chilies; 12 cup water; 34 cup oil; 3 medium potatoes, cut into 1 inch cubes; 12 teaspoon cumin seed; 2 bay leaves; 1 teaspoon ground turmeric; 12 teaspoon chili powder; 1 12 teaspoons ground cumin; 1 teaspoon ground coriander; 12 teaspoon salt; 2 tomatoes, chopped; 1 12 cups water; 12 teaspoon garam masala (to garnish)

20 ingredients

9 steps

Ingredients

5 ounces channa dal, washed
4 cups water, for soaking
34 teaspoon salt
12 teaspoon ground turmeric
12 inch piece gingerroot, grated
2 tablespoons desiccated coconut
2 green chilies
12 cup water
34 cup oil
3 medium potatoes, cut into 1 inch cubes
12 teaspoon cumin seed
2 bay leaves
1 teaspoon ground turmeric
12 teaspoon chili powder
1 12 teaspoons ground cumin
1 teaspoon ground coriander
12 teaspoon salt
2 tomatoes, chopped
1 12 cups water
12 teaspoon garam masala (to garnish)

Directions

1

TO MAKE THE LENTIL CAKES: Soak the dal overnight in 4 cups of water, then drain off the water.
2

Mix the drained dal with remaining lentil cake ingredients and whiz them in a blender until you have a smooth creamy paste (add a little extra water to achieve this consistency if necessary).
3

Heat just over half of the oil (from the curry sauce list of ingredients) in a large frying pan (or karai); fry the lentil mixture over a medium heat until it leaves the side of the pan and a ball forms (sounds strange, but youll know it when you see it).
4

Spread the lentil mix onto a greased plate, to a depth of 1/2 inch; leave this to cool and set.
5

When set, cut the dal into 1 inch squares; then heat the rest of the oil in a frying pan over a medium high heat and fry the dal squares a few at a time, until golden brown; set aside.
6

CURRY SAUCE: Fry the potatoes in a large lidded frying pan until lightly browned; set aside.
7

Lower the heat to medium and in the same pan add the cumin seeds and bay leaves, let them sizzle for a few seconds; add the turmeric, chilli, coriander, salt and tomatoes and fry for two minutes; add water and bring to the boil.
8

Add the potatoes, cover and cook for 10 minutes then add the fried dal squares; cover again and cook until the potatoes are tender (approximately 5-10 minutes).
9

Add the ghee, if using, and sprinkle on the garam masala; remove from heat and serve hot.