Indian Dough Rings
ready in 1 hr 3 min.
- 1 Tbsp sesame oil
- 2 shallots (finely diced)
- 2 cloves garlic cloves (finely diced)
- 2 ⅔ cups yellow Lentils
- 4 cups vegetable stock
- 3 red chili peppers (finely chopped)
- 7 fresh Curry leaves (finely chopped)
- 3 handfuls cilantro (finely chopped)
- ½ tsp Baking powder
- vegetable oil (for deep frying)
Heat the sesame oil in a pan and sweat the shallots and garlic until translucent. Add the lentils and pour the stock over. Cook for 25-30 minutes until the lentils are soft. Using a stick blender, blend to a creamy purée. Stir the chillies, curry leaves, coriander and baking powder into the lentil mixture and season to taste with salt.
Heat the oil in a wide-based pan. The oil is hot enough when putting a cooking spoon in causes little bubbles to rise.
Form the lentil dough into 20 small balls and make a hole in the middle of each one using a wooden spoon. Fry the doughnuts in the hot oil in batches for approx. 4 minutes on each side until they turn golden. Place on kitchen paper to drain.
Serve warm, with a variety of dips if desired.