Fried Lentil Cake Curry Recipes

LENTIL CAKES (PATTIES)

Steps:

• Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
• In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
• Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

GROUND BEEF LENTIL CURRY

Steps:

• Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
• Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

FRIED LENTIL CAKE CURRY

Steps:

• TO MAKE THE LENTIL CAKES: Soak the dal overnight in 4 cups of water, then drain off the water.
• 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).
• 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 you'll know it when you see it).
• Spread the lentil mix onto a greased plate, to a depth of ½ inch; leave this to cool and set.
• 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.
• CURRY SAUCE: Fry the potatoes in a large lidded frying pan until lightly browned; set aside.
• 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.
• 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).
• Add the ghee, if using, and sprinkle on the garam masala; remove from heat and serve hot.