- Toor Dhal 1 cup
- Channa Dhal 1/2 cup
- Dried red chilies 3 or 4
- Fennel seeds 1 tsp
- Diced red onions 1 medium size
- Diced tomato 1 medium size
- Garlic cloves
- Water 4 cups
- Tamarind paste 1 tsp
- Turmeric powder 1/4 tsp
- Chily powder 1 tsp
- Coriander powder 3 tsp
- Quinoa 1 cup
- Salt 1 tsp or as needed
- Diced coconut flesh (the white part inside the coconut after breaking the shell open is scraped and diced into thin pieces for a crunch).
The above ingredients are available in the Asian aisle of supermarkets or in any Asian/Indian grocery stores.
Method of Preparation:
- Soak the lentils ( Toor dhal + Channa dhal) in a dish for an hour.
- Add the soaked dhal to a blender and add onions, red chilies, salt, fennel seed and grind it to a coarse paste with water sprinkled as needed.
- Add some of the diced onions and coconut.
- Steam the balls in a steamer for 10 to 12 minutes and keep it aside for the curry.
- Saute the onions, garlic in a pan for 5 minutes.
- Add tomatoes to it and saute for another minute or two.
- Add water , turmeric, chili powder, coriander powder, tamarind paste and salt to it and boil it for 5 minutes.
- Add coconut flesh to a blender with some water and make coconut milk.
- Add the coconut milk and the lentil balls prepared as above to the curry.
- Bring it to boil for a minute or 2. Now the curry is ready.
Take 2 cups of water and add 1 cup of Quinoa to a rice cooker and cook until it comes to keep warm or in a pressure cooker for 12 minutes.
Mix the lentil ball curry with Quinoa and a hearty protein meal is ready.
A tip for vegetarians you can substitute meat ball sauce with these lentils and make your own lentil ball sauce for spaghetti. No need to make the curry or Quinoa.