Lentil Balls with Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 97.3 μg | (162 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 150 grams brown Lentils
- 150 grams yellow Lentils
- 1 bay leaf
- 1 shallot
- 1 garlic clove
- 2 Tbsps Ghee
- 1 Tbsp Garam Masala
- 1 egg
- 2 Tbsps freshly chopped mint
- salt
- freshly ground peppers
- 3 Tbsps breadcrumbs
- 100 grams gherkins
- ½ organic Lime
- 250 grams Yogurt (0.1% fat)
Preparation steps
Rinse both types of lentils in a sieve with cold water. Bring lentils and bay leaf to a boil and simmer about 30 minutes. Drain well and transfer to a bowl. Let cool slightly.
Peel and finely chop shallot and garlic. In 1 tablespoon of hot ghee, sauté shallot and garlic until translucent. Stir in curry powder. Add mixture to lentils, along with egg and mint. Season with salt and pepper and stir until mixture holds together. If needed, add breadcrumbs. Let stand about 20 minutes. With wet hands, shape mixture into small balls. In a hot pan, fry lentil balls in remaining ghee until golden-brown, about 5 minutes.
To make dip: Finely chop gherkins. Rinse lime with hot water, pat dry and finely grate zest. Squeeze juice from lime. In a bowl, mix together gherkins, zest, and yogurt. Season with lime juice to taste and salt.
Drain meatballs on paper towels and serve with the yogurt dip.
