Ingredients
- 2 cups red lentil/ Masoor Daal
- 1/2 cup finely onion
- 3 pcs finely chopped Green Chili
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1/2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1/2 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 cup freshly chopped coriander leaves
- oil to fry
Instructions
- Wash and soak lentils in water for at least 1 hour. For best results, soak overnight.
- Grind the lentils coarsely using a blender or mortar and pestle.
- Move lentils to a large bowl, add onions, green chili, ginger paste, garlic paste, red chili powder, Turmeric powder, Coriander powder, Cumin powder, coriander leaves, and salt; then mix the mixture well with hand.
- Make small round shapes of the lentil mix. To ensure that the inside is cooked, make them a little flat.
- Take a deep pan and add oil to ¼ of the pan. Heat oil on medium-high flame until it is ready to deep fry the lentil mix.
- Drop the lentil mix into the oil one by one. Make sure to flip midway through cooking so that both sides fry equally. Once they turn golden brown, take them out of the oil and put them on a dish with a paper towel so the excess oil drains off from the Piyaju.
- Serve hot with puffed rice or a dipping sauce.
Nutrition
Calories: 421kcal | Carbohydrates: 62.3g | Protein: 25.3g | Fat: 8g | Saturated Fat: 1.1g | Sodium: 71mg | Potassium: 989mg | Fiber: 30.2g | Sugar: 3.7g | Calcium: 66mg | Iron: 8mg
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