John Myers
Ingredients for 4 servings:
- 1,000 g potato(s), waxy
- 250 g bell pepper(s), red
- 100 g carrot(s)
- 200 g peas
- 150 g onion(s)
- 3 small chili peppers, green
- 3 tbsp oil (neutral)
- 1 tsp Garam Masala (Indian spice mix)
- Salt
- 1 pinch(s) Asant, (Asa foetida)
- 1 tbsp lemon juice
- 300 g Lentils, red (Masoor Dal)
- 15 g ginger root, fresh
- 100 g onion(s)
- 2 tbsp oil (neutral)
- ½ tsp mustard seeds, black
- ½ tsp turmeric (turmeric root)
- ½ tsp garam masala
- Salt
- Sugar
- 1 tbsp lemon juice
- 100 g breadcrumbs
- Oil, for frying
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes
meatless oriental cuisine, exotically spiced
Wash the potatoes. Cook in a pot of water for about 20 minutes. Drain the water, let the potatoes steam off a little, peel them, and mash them with a potato masher. Wash the bell peppers, halve them, and remove the seeds and ribs. Peel the carrots and onion. Cut everything into small cubes. Finely chop the chilies. Blanch the peas in boiling hot water, refresh them with cold water, and drain well. Heat the oil in a pot and fry the onion until golden brown. Fry the bell peppers and carrots for another 5 minutes. Add the chilies, peas, and potatoes and mix everything well. Season with garam masala, asafetida, salt, and lemon juice, and cook for another 5 minutes. Let cool. Wash the lentils, bring to a boil in a pot with 600ml of water, and cook for 15-20 minutes. Peel and finely chop the ginger and onion. Drain the cooking water from the lentils, reserving the liquid. Heat the oil in a pan and sauté the onion until golden brown. Add the ginger and briefly fry the spices, salt, sugar, and lemon juice. Stir in the lentils and cooking water, mix well, and keep warm. Form the vegetable mixture into 12 meatballs and coat in breadcrumbs. Heat the oil in a pan and fry the meatballs for about 4 minutes on each side until golden brown. Arrange the lentils on warmed plates and serve immediately.
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