Masala Vade (South Indian Spiced Lentil Cutlet)

Mon, 4 January 2021

Ingredients:

250g yellow split lentils

250g red split lentils

(Both need to be soaked for at least 4 hours or overnight)

1 bunch mint chopped

2 shallots finely chopped

2 tbsp curry powder

1 green chili finely chopped

100g butternut squash chopped into small cubes

100g peas

2tbsp gram flour

1 piece of ginger finely chopped

1tbsp cumin seeds

Salt & pepper to taste

Oil for shallow frying

 

Method:

1. Soak lentils in separate bowls for 4 hours or overnight.
2. After soaking, drain lentils and process until coarsely chopped. You could use the pulse option on a food mixer for this.
3. Blanch the cubes of butternut squash for a few minutes to soften them.
4. Add the lentils and the squash into a mixing bowl with the other ingredients and mix well and season to taste. The mixture should be paste like – not too wet or too dry. If too dry, add some water.
5. Form the mixture into patties and shallow fry them just to brown them off. Don’t fry them for too long or they will become too dry.
6. Finish them off in the oven for 5-10 minutes until the vegetables are cooked through.

 

Serving suggestion:

Natural yoghurt, lime and mint sauce

Pickled sliced onions

Tomato chilli chutney

Vegetable curry or dahl