Lentil fritters with cilantro-tomatillo dip by 📸 @yummyyatra 💚 via @vegangotgame #vegangotgame
For the lentil fritters
1/2 cup mung beans (yellow split)
1/2 cup red lentils
1 small red onion, finely chopped
1/4 inch piece ginger, grated
1/4 tsp ground pepper
1 jalapeño, seeded and chopped finely
1/2 cup fresh cilantro, chopped
Neutral oil for deep frying
How To Make:
Wash the mung beans and red lentils thoroughly and soak them for about 1 hour in hot water
Drain the water and put them into a processor along with the jalapeño, grated ginger, ground pepper and blend into a paste. Add just a couple of drops of water if your processor/blender needs help.
Transfer to a bowl, add the chopped onions, salt, chopped cilantro and set aside.
Heat oil in a deep skillet (low-medium heat) and gently drop a spoonful of the lentil paste into the oil. You can use another spoon to push the paste into the hot oil gently.
Cook them on low-medium heat until they turn golden.
Make sure the oil is not too hot before you drop the paste into it or else, it will turn brown on the outside but the inside may remain uncooked.
Serve piping hot with your favorite dip. Enjoy!