Spiced Lentil and Vegetable Patties with Tamarind Chutney

Instructions

1. 1

   Rinse the red lentils thoroughly and cook them in 2.5 cups of water in a medium pot until soft and mushy, about 15-20 minutes. Drain any excess water and mash lightly with a fork. Set aside.

   ~20 min
2. 2

   Peel and dice the potato and carrot into small cubes. Finely chop the onion, ginger, garlic, and green chili.

   ~10 min
3. 3

   In the same pot (or a separate one), add 1 teaspoon of cumin seeds and toast for 30 seconds until fragrant. Add the chopped onion, ginger, garlic, and green chili. Sauté for 3-4 minutes until the onion is translucent.

   ~5 min
4. 4

   Add the diced potato and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until they are slightly tender.

   ~7 min
5. 5

   Add the cooked lentils to the vegetable mixture. Stir in the coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for another 5 minutes.

   ~5 min
6. 6

   Remove from heat and let the mixture cool slightly. Mash the mixture thoroughly using a fork or potato masher until it forms a cohesive dough. Stir in the chopped fresh coriander leaves.

   ~5 min
7. 7

   Divide the mixture into 8 equal portions and shape them into flattened patties.

   ~3 min
8. 8

   Prepare the tamarind chutney: in a small bowl, combine tamarind paste, jaggery or sugar, and 2 tablespoons of water. Mix well. You can add a pinch of salt and roasted cumin powder if desired.

   ~2 min
9. 9

   Heat 2-3 tablespoons of vegetable oil in a frying pan over medium heat. Carefully place the patties in the hot oil and pan-fry for 3-4 minutes per side, until golden brown and crisp.

   ~8 min
10. 10

    Serve the spiced lentil and vegetable patties hot with the prepared tamarind chutney.