Dhal Balls With Yogurt

1. 1

   Place lentils in a sieve and rinse thoroughly under cold running water.

2. 2

   Pick over lentils removing any grit. Place in a bowl, cover with cold water and soak 2 hours.

3. 3

   Meanwhile, mix yogurt with 2 tablespoons of the cilantro and the chile powder. Cover and refrigerate.

4. 4

   Drain lentils, cover with fresh water and simmer 30 minutes, or until tender. Add to vegetable mill or food processor and puree or mash well. Transfer to a bowl, add 2 tablespoons of the coconut, the bread crumbs, remaining cilantro, chiles, gingerroot, egg, salt and pepper; mix well. Refrigerate 30 minutes.

5. 5

   Dampen hands, then carefully roll mixture into 1-inch balls, then roll balls in flour to coat completely.

6. 6

   Half-fill a deep pan or deep-fryer with oil and heat to 375u00b0F (190C), or until a 1-inch cube of bread browns in 50 seconds.

7. 7

   Fry about 6 balls at a time 2 to 3 minutes, until golden brown.

8. 8

   Drain on paper towels.

9. 9

   Serve hot with yogurt sauce, sprinkled with remaining coconut and garnished with cilantro leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.