Ingredients
3/4 c
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up black lentils
water for soaking the lentils
1/2 cup water for grinding the lentils
3 pods of garlic
1 tsp salt
1/2 tsp turmeric
1/2 tsp cumin seeds
2 green Serrano chilies, very finely chopped
1 red onion, thinly sliced
1 tbsp fresh thyme
1 tbsp finely chopped cilantro
1 cup oil for frying
chopped baby spinach to garnish
Directions
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1. Wash the lentils well and soak in water for at least two hours.
2. Drain and rinse the lentils and place in a blender with 1/2 cup water.
3. Add in the garlic pods, salt, turmeric, and cumin seeds and grind to a smooth paste. The consistency of this should be a smooth, somewhat wet paste rather than a batter.
4. Place the paste into a mixing bowl and add the chilies, onions, thyme and cilantro and?mix well.
5. Heat the oil in a flat frying pan for about two to three minutes on medium heat. Test?the temperature with a small drop of the mixture, it should sizzle to the top.
6. Add about 2 tablespoons of the mixture in a few spaces, spreading them to allow?enough room to let the fritters fry without overcrowding each other.
7. Fry them for about three to four minutes on each side until a nice shade of golden.
8. Drain on paper towels.
9. Arrange on a serving platter and toss with spinach leaves before serving.
Makes around 15 medium sized fritters
Servings: 12-16