Lentil Ball Curry – Parupu Urandai Kuzambu

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Ingredients:

  • 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:

Lentil Balls:

  1. Soak the lentils ( Toor dhal + Channa dhal) in a dish for an hour.
  2. 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.
  3. Add  some of the diced onions and coconut.
  4. Steam the balls in a steamer for 10 to 12 minutes and keep it aside for the curry.

Curry:

  1. Saute the onions, garlic in a pan for 5 minutes.
  2. Add tomatoes to it and saute for another minute or two.
  3. Add water , turmeric, chili powder, coriander powder, tamarind paste and salt to it and boil it for 5 minutes.
  4. Add coconut flesh to a blender with some water and make coconut milk.
  5. Add the coconut milk and the lentil balls prepared as above to the curry.
  6. Bring it to boil for a minute or 2. Now the curry is ready.

Quinoa:

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.

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