IfIOnly Posted January 3, 2015 Share Posted January 3, 2015 http://leigh-platesplaces.blogspot.com/2010/07/fried-lentil-cakes-mushur-dal.html?m=1 I am addicted to these. Friends came back from a year in Bangladesh (and are very busy and leaving again soon) made them for us recently. I would love to make them myself and am hoping for any tips and recipes. Thank you! The photo and recipe in the link looks similar to what they cooked us us. Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted January 3, 2015 Share Posted January 3, 2015 Thank you very much! These sound yummy! :001_wub: Quote Link to comment Share on other sites More sharing options...
gaillardia Posted January 3, 2015 Share Posted January 3, 2015 I've seen recipes using yellow lentils as well and have always wanted to try them. I don't have a source too close by to get lentils other than brown. The recipe sounds delish. This is a good time of year to try new recipes. Thanks, LavenderGirl! Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted January 3, 2015 Share Posted January 3, 2015 So do you cook the lentils before you make the patties, or just soak them? I've never used them without simmering them soft. Quote Link to comment Share on other sites More sharing options...
Daria Posted January 3, 2015 Share Posted January 3, 2015 Oh my, those look delicious. Do you use any condiments with them or just serve them plain? Quote Link to comment Share on other sites More sharing options...
Jayne J Posted January 3, 2015 Share Posted January 3, 2015 Posting so I can find the recipe later. I love lentils! Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted January 4, 2015 Author Share Posted January 4, 2015 http://www.rakskitchen.net/2012/04/masala-vada-masal-vadai-recipe.html?m=1 http://www.chitrasfoodbook.com/2013/12/masala-vadamasal-vadai-recipeparuppu.html?m=1 I guess it's actually called masala vada or vadai. So sorry! I found some good Youtube videos and an article taking me through the process in more detail. Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted January 4, 2015 Author Share Posted January 4, 2015 The recipes I've seen only soak and not cook the lentils beforehand, Laura Corin. Daria, we just had them plain. I think these would pair well with a soup though! Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted January 4, 2015 Share Posted January 4, 2015 Oh my, those look delicious. Do you use any condiments with them or just serve them plain? Chutneys and chutney based dipping sauces work well. Or tamarind based sauces. Anything you might dip a pakora or naan in would be good with lentil cakes. Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted January 4, 2015 Author Share Posted January 4, 2015 Oh, you can bake them too! I have nothing against frying especially in coconut oil (refined, not coconut tasting or palm oil), but it's nice to know. Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted January 4, 2015 Author Share Posted January 4, 2015 Oop, forgot links. http://chefinyou.com/2009/06/baked-masala-vadai/ http://priyaeasyntastyrecipes.blogspot.com/2009/07/baked-masala-vadai.html?m=1 Quote Link to comment Share on other sites More sharing options...
xixstar Posted January 4, 2015 Share Posted January 4, 2015 Looks yummy. I have leftover dosa batter and filling and may need to make some of those to go with it. :) Quote Link to comment Share on other sites More sharing options...
mominco Posted January 5, 2015 Share Posted January 5, 2015 Mint Chutney or Cilantro chutney will taste great with it! Quote Link to comment Share on other sites More sharing options...
JumpyTheFrog Posted February 2, 2015 Share Posted February 2, 2015 The recipe says to make a paste. Do they mean to hand mix or pulse in a food processor? I'd like to make these this week. Quote Link to comment Share on other sites More sharing options...
MomsintheGarden Posted February 2, 2015 Share Posted February 2, 2015 The recipe says to make a paste. Do they mean to hand mix or pulse in a food processor? I'd like to make these this week. I pulse in a food processor, and mix the coarsely-ground lentils with finely minced garlic and onions, spices, and flour. I find I need to add a fair amount of flour (about 1 1/3 cups per lb. of soaked lentils) to help the cakes stay together. I usually soak the lentils for about 24 hours or so. We like the cakes fried in peanut oil. Be very careful when putting the cakes in the oil because they want to break apart. These are delicious! We've had them twice since I first saw the recipes posted. We like to serve them with this recipe of potatoes and spinach: http://awaytogarden.com/nigel-slaters-potatoes-spices-spinach/ We use a lot of spinach because it really cooks down. The two dishes together makes a very filling, cheap, vegetarian meal. My family loves it! Quote Link to comment Share on other sites More sharing options...
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