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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!

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