Vegetable-Nut and Lentil Koftas


On the prowl for some great vegetarian snacks? This recipe for Indian dunking balls made from nuts, lentils and vegetables is packed with nutrition and flavor.

Its from the book Indian Vegetarian Cooking, by Louise Steele.

What you need:

6 tbsp vegetable oil, 1 finely chopped onion, 2 finely chopped carrots, 2 finely chopped celery sticks, 2 crushed garlic cloves, 1 finely chopped green chili, 1 tbsp curry powder or paste, 1 cup split red lentils, 2 cups vegetable stock, 2 tbsp tomato puree, 2 cups fresh whole wheat bread crumbs, cup of finely chopped cashews, 2 tbsp chopped fresh coriander or parsley, 1 beaten egg, freshly ground salt and pepper to taste, sprinkle of garam masala for flavor accent.

What you do:

Preheat your oven to 350 F. Heat 4 tbsp oil in large saucepan and gently fry the onion, carrots, celery, garlic and chili for 5 minutes. Add the curry powder and lentils and stir for one minute more. Add stock and tomato puree, bringing to a boil. Then reduce heat and simmer for 20 minutes until the lentils are tender and the liquid is absorbed.

Remove from heat and cool slightly. Add breadcrumbs, nuts, coriander egg and seasoning to taste. Mix well and leave to cool completely before shaping into golf ball sized servings. Place balls on a greased baking sheet and drizzle with the remaining oil, sprinkling with the desired amount of garam masala spice. Cook for 15-20 minutes until the kofta balls are hot and a little golden.

Serve with a dipping sauce of yogurt, parsley and mango chutney. This is a tasty snack that uses very affordable food items.

Photo Credit: Sixteen Miles of String

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