RED LENTIL QUENELLES (dhal)

INGREDIENTS

Lentil red 01 tea cup

Egg yellow food colouring few drops

Table salt to taste

Water 02 tablespoons

Oil for frying

METHOD

Wash lentil well free of impurities and soak in cold water for four (04) hours. Later drain all the water, and wet grind with the 02 tablespoons of water. The mixture should be rough (with small and big pieces) so take care to avoid this becoming pulpy. Mix the yellow colouring and salt to taste. Heat a pan with oil on slow flame and prepare quenelles with two teaspoons (drop one at a time into the oil) and fry around six to eight at a time to a golden colour. Be patient at no stage should the flame be increased as it will burn the quenelles.

PLEASE NOTE: The mixture will be a little moist and this will help to bind the starch in the lentils. The mixture should be mixed well before frying to combine the lentil with the moisture. Fry thirty minutes (30) before serving as it stays crisp and tasty.