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Lentils.org

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Loaded Pakora Plate

Prep Time: 20 Minutes

Total Time: 40 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Pakora:
  • 4 cups (1 L) split red lentils, rinsed, soaked for 2 hours
  • 2 cups (500 mL) water (for grinding)
  • 4 cups (1 L) baby spinach, finely chopped
  • 2 cup (500 mL) yellow onion, thinly sliced
  • 1 cup (250 mL) grated carrot
  • ½ cup (125 mL) minced cilantro
  • 2 jalapeno, seeded and minced
  • 1 cup (250 mL) chickpea flour
  • 1 Tbsp (15 mL) salt
  • 1 Tbsp (15 mL) cumin
  • 2 tsp (10 mL) ground coriander
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) lemon juice
  • 1 tsp (5 mL) baking soda
  • canola oil, as need for frying
  • Dal:
  • 1 Tbsp (15 mL) grated ginger
  • 1 Tbsp (15 mL) minced garlic
  • 1 Tbsp (15 mL) canola oil
  • 1 Tbsp (15 mL) yellow curry paste
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) cumin
  • 2 cups (500 mL) cooked split red lentils
  • 1 cup (250 mL) coconut milk
  • ½ cup (125 mL) vegetable stock
  • 1 Tbsp (15 mL) lime juice
  • 1 tsp (5 mL) salt
  • Garnish:
  • 1 cup (250 mL) plain Greek yogurt
  • ¼ cup (60 mL) water, divided
  • 1 Tbsp (15 mL) lime juice
  • ¼ cup (60 mL) tamarind or peach chutney
  • ½ cup (125 mL) minced red onion
  • ½ cup (125 mL) minced cucumber
  • ¼ cup (60 mL) minced cilantro

Directions

  1. For the pakora: Drain soaked lentils well. Into a bowl of a food processor, blend the lentils with water into a coarse, slightly grainy paste, but not fully smooth. Transfer to a mixing bowl.
  2. To the lentil paste, fold in spinach, onion, carrot, cilantro, and jalapeno.
  3. Add chickpea flour, salt, cumin, coriander, turmeric, chili powder, lemon juice, and baking soda. Mix until cohesive. The batter should be thick, scoopable, and lightly sticky. Rest 5–10 minutes to hydrate.
  4. Heat fryer oil to 350°F (180°C). Drop 1–2 Tbsp (15-30 mL) portions into oil. Fry for 3–4 minutes, turning occasionally, until deep golden and crisp.
  5. Drain on rack or paper towel. Season immediately with a light sprinkle of salt.
  6. Serve with a tamarind or peach chutney.
  7. For the dal: In a small sauce pot over medium to high heat, sweat ginger and garlic in oil for 2-3 minutes.
  8. Add curry paste, turmeric, and cumin and heat lightly to bloom.
  9. Add lentils, coconut milk, and vegetable stock. Bring to a boil then reduce to a simmer, reducing the dal until thick and spoonable.
  10. Finish with lime juice and salt, and hold warm for service.
  11. Build: For each serving: in a shallow bowl, place 8-10 hot pakora. Spoon 2-3 Tbsp (30-45 mL) of dal over the top, being sure to leave some crispy pakora edges exposed.
  12. In a small bowl, mix yogurt with 2 Tbsp (30 mL) water, and lime juice. Drizzle over the top of each plate.
  13. In another small bowl, mix chutney with the remaining 2 Tbsp (30 mL) water and drizzle over top of each plate.
  14. Finish each plate with onion, cucumber, and cilantro. Serve immediately.

Nutritional Information

  • Serving Size: 1 serving (310 g)
  • Per serving:
  • Calories 500
  • Total Fat 11 g
  • Saturated Fat 4 g
  • Cholesterol 5 mg
  • Carbohydrates 76 g
  • Dietary Fibre 14 g
  • Sugar 6 g
  • Protein 28 g
  • Sodium 1190 mg
  • Potassium 950 mg
  • Folate 250 mcg

Tags

www.lentils.org