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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Cooking Light 2003 Haven't tried these but had to put it here... The lentil puffs, studded with spinach and cilantro, are a specialty in the northern and western parts of India, where they are enjoyed with various sauces. Make these up to 1 hour ahead. To reheat, lightly cover and place in a 250 degree oven for 12 minutes or until warmed. Ingredients:
3/4 dried small red lentil |
3 tablespoons water |
3 1/2 cups coarsely chopped spinach |
2 tablespoons thinly sliced green onions |
1 tablespoon finely chopped fresh cilantro |
1 tablespoon finely chopped seeded serrano chili |
2 teaspoons all-purpose flour |
3/4 salt |
1/8 teaspoon baking powder |
1 garlic clove, minced |
3 tablespoons peanut oil, divided |
Directions:
1. Sort and wash lentils, place in a bowl. Cover and refrigerate 8 hours or overnight. Drain well.
2. Place lentils and 3 tablespoons water in food processor, process until smooth, scraping bowl occasionally.
3. Combine the pureed lentils, spinach and next 7 ingredients (through garlic) stirring well.
4. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.
5. Drop lentil mixture by heaping spoonfuls in the pan.
6. Cook 2 minutes each side or until lightly browned. Cover and keep warm.
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