Sunday, 4 August 2013

Lentil fritters, mushroom "biryani", roast tomatoes and yogurt dressing

Left over dhal and rice.  Excellent!  In 20 minutes flat they became this, which was delicious.  The lentil patties were gently flavoured, the rice as spicy and complex, the roast tomatoes added sweetness and the yogurt sauce was garlicky, minty and had a bit of a chili kick in the background.  An absolutely brilliant combination if I say so myself.  Only one other witness, who agreed with me completely and had seconds of rice and sauce - we were both too full for another fritter.

For the dhal:-

Big handful of red lentils - boiled in water for about 20-30 minutes.  Left to cool - kept in fridge over  night.

Cooked basmati rice.

peanut (or other light) oil
1 onion
3 cloves garlic
big handful of mushrooms
2 baby aubergines
small handful methi (fenugreek leaves - not essential, coriander or parsley would also be good, but the methi was delicious)
biryani (or whatever) spice mix
olive oil
red chili
juice of a lemon
natural yogurt
small handful mint

1.  Chop onion and sweat in peanut oil.  Add chopped mushrooms and aubergines.
2.  Stick vine tomatoes in a pan with a little olive oil in the bottom, add sprinkle of sea salt and put on tightly fitting lid and heat on hob for 15-20 minutes.  Shake occasionally, but resist opening pan and prodding too often.
3.  To softened veg add half of the crushed garlic, the biryani mix and the cooked rice.  Stir and keep on a low heat (you may need to add a little water if it looks a bit dry.
4.  Form lentils into patties, and fry in a hot pan in peanut oil for about 3 minutes on each side.
5.  Mix yogurt, the rest of the garlic, mint, chopped chili, lemon juice, olive oil and salt and pepper to taste.
6.  Stir chopped fenugreek into rice - leave to stand as you serve out patties and tomatoes, then serve with good spoonful of dressing.
7. Scoff.
8.  Have seconds.

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