Bhagat muthia/ Lentil ball Curry

As mentioned in my previous post, bhagat muthia can also be made into a hearty curry - think “meatball” curry without the meat! The recipe and method for the bhagat muthia is exactly the same, however, I’ve added in the recipe for the tomato chutney as well.

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Bhagat Muthia

 

Ingredients

  • 1 cup pea dhal (soaked overnight)

  • 1/2 large roughly chopped onion

  • 1 tsp salt

  • 1/2 tsp turmeric powder

  • 1 tsp coriander and cumin powder

  • 1/2 tsp garam masala

  • 1/2 tsp fresh minced ginger

  • 1/2 tsp fresh minced garlic

  • 1 tsp fresh minced green chilli

  • A handful of chopped fresh coriander

  • 2 tsp brown sesame seeds

  • 1/2 tsp ajwain seeds

  • 1/2 tsp baking powder

  • 1 Tbsp lemon juice

  • Coconut oil to deep fry

 

Method

  1. After soaking overnight, rinse pea dhal thoroughly and dry on a cloth for a few minutes.

  2. Add pea dhal to a food processor, with all the ingredients except the baking powder. Grind to a coarse mixture.

  3. If you’d like to freeze some of the mixture to use at another time, you can do so at this point.

  4. When you’re ready to fry, add in the baking powder and form small balls.

  5. Deep fry in coconut oil set on a medium heat so that the balls get thoroughly cooked and crispy.

  6. Drain on a paper towel.

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Tomato Chutney

 

Ingredients

  • 3 Tbsp coconut oil

  • 4cm length cinnamon stick

  • 1/2 tsp mustard seeds

  • 1/4 tsp asafoetida

  • 1/2 chopped white onion

  • 1 large chopped or pureed tomato

  • 1/2 tsp salt

  • 1/2 tsp turmeric powder

  • 1/2 tsp coriander and cumin powder

  • 1/4 tsp fresh minced ginger

  • 1/4 tsp fresh minced garlic

  • 1/2 tsp fresh minced green chilli

  • 6-8 curry leaves

  • 2 cups water

  • A handful of chopped coriander to garnish

 

Method

  1. In a large, wide-based pot, on medium heat, add coconut oil with cinnamon, mustard seeds and asafoetida.

  2. As it heats up, add onion and fry till translucent.

  3. Add tomatoes with the rest of the spices.

  4. Add water and simmer till the tomato is cooked.

  5. Gently add in the fried lentil balls and toss without breaking the balls. You will notice that the lentil balls absorb most of the liquid, so when re-heating add approximately half a cup of water to account for moisture loss.

  6. Garnish with chopped coriander and serve with your choice of roti, naan or rice.

Main plateJanishthaLentils, Muthia, Vegan, Vegetarian, Gluten-freeComment