Dhal Balls With Yogurt

READY IN: 1hr 45mins




  • Place lentils in a sieve and rinse thoroughly under cold running water.
  • Pick over lentils removing any grit. Place in a bowl, cover with cold water and soak 2 hours.
  • Meanwhile, mix yogurt with 2 tablespoons of the cilantro and the chile powder. Cover and refrigerate.
  • Drain lentils, cover with fresh water and simmer 30 minutes, or until tender. Add to vegetable mill or food processor and puree or mash well. Transfer to a bowl, add 2 tablespoons of the coconut, the bread crumbs, remaining cilantro, chiles, gingerroot, egg, salt and pepper; mix well. Refrigerate 30 minutes.
  • Dampen hands, then carefully roll mixture into 1-inch balls, then roll balls in flour to coat completely.
  • Half-fill a deep pan or deep-fryer with oil and heat to 375°F (190C), or until a 1-inch cube of bread browns in 50 seconds.
  • Fry about 6 balls at a time 2 to 3 minutes, until golden brown.
  • Drain on paper towels.
  • Serve hot with yogurt sauce, sprinkled with remaining coconut and garnished with cilantro leaves.