• 125 g (4 oz / 2/3 cup) whole green lentils
  • 440 ml (14 fl oz / 1 ¾ cups) natural yogurt
  • 6 tablespoons chopped fresh coriander
  • ¼ teaspoon chili powder
  • 4 tablespoon shredded fresh coconut
  • 60 g (2 oz / ½ cup) fresh breadcrumbs
  • 2 fresh green chilies, seeded and chopped
  • 2.5 cm (1 in) piece fresh root ginger, grated
  • 1 egg, beaten
  • Salt and pepper
  • 60 g (2 oz / ½ cup) whole wheat flour
  • Vegetable oil for deep frying
  • Coriander leaves, to garnish


  • Put lentils in a sieve and wash thoroughly.  Pick over lentils and
    remove any grit.  Put in a bowl, cover with cold water and soak
    for 2 hours.  Meanwhile, mix yogurt with 2 tablespoons coriander,
    and chili powder.  Cover and chill.  Drain lentils, cover with fresh
    water and swimmer for 30 minutes or until tender.  Puree in a
    blender or food processor or mash well.  Transfer to a bowl, add
    2 tablespoon coconut, breadcrumbs, remaining coriander,
    chiles, ginger and egg.  Season with salt and pepper and mix
    well.  Chill for 30 minutes.
  • With damp hands, carefully roll mixture into 2.5 cm (1 in) balls,
    and then roll balls in flour to coat completely. Half-fill a deep-fat
    pan or fryer with oil and heat to 190C (375F) or until a cube of
    day-old bread browns in 40 seconds. Fry about 6 balls at a time
    for 2-3 minutes, until golden. Drain well. Serve hot with yogurt
    sauce, sprinkled with remaining coconut and garnished with
    coriander leaves.

Author Bio:

  • Sujata Shirode is Part time Chef, cooks only for friends and
    family.  Professionally Sujata Shirode is SEO Director at http:
    //, ArcApps’ mission is to help companies
    grow, succeed and prosper by harnessing the power of mobile
    applications and app technology.  Their success is built upon
    your success and they are committed to furthering the app
    industry and marketing technology in genera.
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