Indian Lentil Recipe -
Curry Lentil balls, the meatloaf of India

This Indian lentil recipe is to India as meatloaf is to North America: the quintessential comfort food. Curry lentil balls are fabulous appetizer ideas for lentil-obsessed people (yes, I have some friends like that) who eat lentils, everyday.

Ranging from yellow and red to deep black, lentils are tiny disc-shaped members of the legume family that are eaten in some form at least twice a day in any self-respecting Indian household....

This is a marvelous vegetarian finger food which boasts a healthy dose of nutrients including B vitamins and folate.

Try out this Indian lentil recipe and share it with your friends...

INGREDIENTS

1 cup (250 g / 4 oz) red lentils
4 spring onions, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 cup (80 g/ 2 ¾ oz) fresh breadcrumbs
1 cup (125 g/4 oz) grated Cheddar
1 large zucchini (courgette), grated
1 cup (150g / 5 oz) cornmeal
Oil, for deep frying

INSTRUCTIONS

1. Place the lentils in a pan and cover with water. Bring to the boil, reduce the heat, cover and simmer for 10 minutes, or until tender. Drain.

2. Combine half the lentils in a food processor or blender with the spring onion and garlic. Process until smooth.

3. Transfer to a large bowl, then stir in the remaining lentils, cumin, breadcrumbs, cheese and zucchini until well combined. Roll level teaspoons of mixture into balls and toss lightly in cornmeal to coat.

3. Fill a heavy-based pan one third full of oil and heat the oil to 180 C (350 F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.

4. Cook small batches of the lentil balls in the oil for 1 minute each batch, or until golden brown, crisp and heated through. Carefully remove with tongs or a slotted spoon and drain on crumpled paper towels.

Serve hot.

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