Spicy Tamarind & Coconut Lentil Cakes

Instructions

1. 1

   Rinse the red lentils thoroughly under cold water. In a medium pot, combine the rinsed lentils and 2.5 cups of water. Bring to a boil, then reduce heat and simmer until the lentils are very soft and have broken down, about 15-20 minutes. Drain any excess water.

   ~20 min
2. 2

   While the lentils are cooking, finely mince the ginger, garlic, and green chili. In a mixing bowl, combine the cooked lentils, coconut milk, tamarind paste, minced ginger, garlic, green chili, turmeric powder, cumin powder, coriander powder, and salt. Mix well until everything is thoroughly combined.

   ~10 min
3. 3

   Stir in the chopped fresh cilantro into the lentil mixture. Form the mixture into small, flattened cakes (about 2 inches in diameter). If the mixture is too sticky, you can lightly wet your hands.

   ~5 min
4. 4

   Heat the vegetable oil in a frying pan over medium heat. Carefully place the lentil cakes in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crisp.

   ~10 min
5. 5

   Remove the lentil cakes from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot.