Recipe

Pretty perfect lentil bites

 

Ingredients

Method

lentil-bites.jpgJust as I thought I was ready to strut my stuff at my colleague’s party, I was faced with a kebab crisis:

1. No green bananas

Okay, so I need to ditch vegetable kebabs in favour of vegetarian shammi kebabs.

2. Soggy dough

I’m more likely to plaster walls with this than fashion 40 little nibbles.

3. One hour to party

My nails smell of ginger. Hair smells of onions. Glitter vest needs ironing…

I don’t ever want to hear the words “Madhur”, “Jaffrey” and “perfect” spoken in the same sentence.

Panic stricken and distraught, I flung half a cup of flour into the dough, greased two shallow baking trays, spooned in the dough and stuck the whole lot into the grill.

A bloodcurdling “honeeeeeeeey” drafted the man in to help, while I jumped into the shower, squeezed into skinny jeans, did my make up and skipped back into the kitchen.

I arrived at the party on time, as cool as my cucumber raita. And mother of all suprises – the vegetable and lentil bites (as they had now been christened) were the biggest hit of the evening!

Glass of vino is one hand, I lapped up the praise, claiming they had been ridiculously simple to make from a recipe I had been using for years.

Perfection. Just the way I like it.

This recipe makes enough for 20:

250 gm channa dal (yellow gram lentils)

2 medium onions, roughly chopped

3 inch ginger, grated or chopped fine

8 cloves

2 inch cinnamon

4 bay leaves

1 tsp whole black pepper

6 large potatoes, peeled

4 large carrots

Half cup plain white four

125 gm fresh coriander, chopped

Salt to taste

2 tbsp sunflower oil

Wash the lentils thoroughly until the water runs clean. In a large pot bring the lentils to boil with the whole spices, onion and ginger. Cook until you can squish the lentil pieces easily.

I pressure cooked the whole lot for 10 minutes, after the first whistle.

In the meantime, boil the potatoes and carrots until a fork can be inserted through them easily.

Drain both the lentils and the vegetables. Remove all the visible whole spices from the lentils and combine it with the vegetables in the larger pot. Add the fresh coriander, pepper, flour and salt and mash well until you get a semi smooth dough.

Pre heat the grill to a medium heat (gas mark 5, 190 degrees). Line a shallow baking tray with kitchen foil and grease lightly with a tablespoon of oil. Spoon and smooth the dough evenly into the baking tray.

Grill for 15 minutes on one side. Cover the tray with a wire rack, flip the dough over and place back into the tray to cook the other side for another 15 minutes.

Leave the whole lot to cool, cutting into bite-sized bits when ready. This is ideally served with dhaniya pudina or mint and coriander chutney.

Recipe for mint and coriander chutney:

150 gm fresh mint

250 gm coriander leaves

Juice of 1 lemon

4 green finger chillies

1 tbls natural yogurt

Quarter pint water

Salt to taste

In a food processor, blend the whole lot. Adjust according to taste so if it’s too lemony add a handful more herbs and if it’s too spicy add a bit more yogurt. Chutney rules don’t apply.

 

Comments

24 Responses to “Pretty perfect lentil bites”

  1. Happy Cook Says:

    October 18th, 2007 at 10:17 am

    Well withy a glass of vino you can face any difficult step.

  2. sra Says:

    October 18th, 2007 at 10:51 am

    Mallika, any non-flour substitute for the flour?

  3. sandeepa Says:

    October 18th, 2007 at 11:55 am

    Almost like dhoka

    Durga Pujor Shubhechcha janalam

  4. roopa Says:

    October 18th, 2007 at 9:08 pm

    Looks delicious and spicy excellent for snacks!

  5. Ashok Mukherjee Says:

    October 18th, 2007 at 9:58 pm

    Excellent snack for evening tea party.
    Normally I make with Mutton/Chicken kheema replacing vegetables.

  6. binky Says:

    October 19th, 2007 at 12:09 am

    Those sound and look great. I’m definitely making them.
    But please explain “Chutney rules don’t apply”!

  7. sunita Says:

    October 19th, 2007 at 2:02 am

    Mallika, those look absolutely ‘perfect’.

  8. Meena Says:

    October 19th, 2007 at 10:44 am

    Those look delish Hun, I’m sure you outdid yourself this time! That’s going on my weekend “munch menu” !

  9. Asha Says:

    October 19th, 2007 at 11:09 am

    Ooh! That looks yum. We make Chana dal Vade like that, I love it This is low fat, looks delicious!:))

  10. Mansi Says:

    October 19th, 2007 at 12:59 pm

    Beautiful, heavenly, perfect!!! I love these, just as I love your blog!! came here for the first time!!!

    I’m hosting AFAM-Peach event on my blog, and would be great if you could send in an entry!! check my blog for details…hope to see some quick cooking from you with peaches!!

  11. Ashwin Says:

    October 20th, 2007 at 3:17 am

    different. i must try it.

  12. Derek Martin Says:

    October 21st, 2007 at 12:44 pm

    I love the lighting and photography you use. Perhaps your visitors might be interested in my site http://www.natco-online.com which supplies hundreds of Indian cooking ingredients. I hope you can allow a link.

  13. jennDZ - The LeftoverQueen Says:

    October 22nd, 2007 at 11:00 am

    Nice job in diverting disaster! They look lovely!

  14. shivapriya Says:

    October 22nd, 2007 at 12:13 pm

    Excellent spicy snack. It reminds me of masala vada’s we make with channa dal. You have a awesome site.

  15. Zlamushka Says:

    October 23rd, 2007 at 10:57 am

    Oh, looks fantastic. Wanna come to my party? How about making something equally yum for my Spoonful of Christmas event??

  16. Awesome Lentil bite recipe « Vegan Eating in Birmingham Says:

    October 31st, 2007 at 11:29 am

    […] 31, 2007 I can’t wait to try this Lentil Bite recipe on Quick Indian Cooking dot […]

  17. Shella Says:

    November 14th, 2007 at 4:46 am

    This looks really tempting. I am surely going to make this very soon.

  18. kashish agnihotry Says:

    September 9th, 2008 at 6:39 am

    it looks very yummy and healthy recipe .but i am not cook at all so did not get (gas mark 5, 190 degrees) line .pls clear i have a glass top electric gas do i need to preheat oven?
    thanx so much

  19. Mallika Says:

    September 14th, 2008 at 12:41 am

    Hi Kashish, those numbers refer to the settings on your grill. If you have an oven, it will work too and yes, preheating is recommended. You just need to use a medium high heat. I hope this helps. Good luck!

  20. Archana Says:

    September 22nd, 2008 at 2:47 am

    So well written that i found a nice recipe and a healthy snack for my sons birthday, will give it a shop tomorrow to see how they like it, before the party itself – thanks

  21. Marquis Shatswell Says:

    June 4th, 2010 at 2:23 pm

    Your blog is so informative retain up the great work!!!!

  22. Tazzy Says:

    July 28th, 2010 at 5:52 pm

    Sound so yummy going to try them tomorrow for sure

  23. Tazzy Says:

    July 28th, 2010 at 5:54 pm

    I love anything baked please if you have a hondwo receipe could you share it but should be quick and easy one thanks a million

  24. Amy Says:

    January 28th, 2011 at 11:45 am

    I tried this recipe twice and both times it failed. No matter what I did, it was always too wet and the insides would dry / cook properly so the outer layer looked fine but it was like gloopy mashed potato on inside.

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