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Lentil fritters with cilantro-tomatillo dip
Recipe:
Ingredients⠀ 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⠀ Salt⠀ 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!
