Lentil Croquettes

• cup split red lentils, washed↗1
• green bell pepper, washed, seeded and chopped finely1
• red onion, chopped finely↗1
• garlic cloves, finely minced↗2
• teaspoon garam masala↗1
• teaspoon chili powder↗1⁄2
• teaspoon cumin powder↗1
• teaspoons lemon juice↗2
• tablespoons peanuts, toasted without salt and coarsely chopped↗2
• cups water↗2 1⁄2
• egg, beaten↗1
• tablespoons all-purpose flour↗3
• teaspoon ground turmeric↗1
• teaspoon chili powder↗1
• tablespoons peanut oil4
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Place the first 10 ingredients in a large pan and bring to a boil.

2. 2

   Reduce heat and simmer slowly, about 30 minutes until all the liquid has been absorbed (stir occasionally).

3. 3

   Note that the above steps can also be done in a pressure cooker if you have one - it's much faster.

4. 4

   Remove the mixture from heat and cool slightly.

5. 5

   Now beat in the egg and season to taste with salt and pepper.

6. 6

   Let the mixture cool completely (I find that the mixture holds its shape better if it has been refrigerated for a couple of hours).

7. 7

   Combine the flour, turmeric and chili powder in a small plate.

8. 8

   Once lentils are cool, shape the mixture into circles.

9. 9

   Roll the croquettes in the above spiced flour mixture to coat well.

10. 10

    Heat oil in a skillet and cook the croquettes in batches, turning once until crisp and brown on both sides.

11. 11

    Serve immediately with chutney or a crisp salad.

12. 12

    Note - it's important for the liquid to be fully absorbed in the lentil mixture so that it can bind well with the help of the egg.