Pink Lentils Pakora/Vada Curry Recipe

Cooking Directions

• STEP 1.To make the lentil fritters, soak pink lentils in water for 2-3 hours, then drain and grind them into a coarse paste.
• STEP 2.Add chopped onions, green chilies, ginger, coriander leaves, cumin seeds, salt, and red chili powder to the lentil paste and mix well.
• STEP 3.Heat oil in a deep pan and drop spoonfuls of the lentil mixture into the hot oil. Fry until golden brown and crispy. Drain on a paper towel.
• STEP 4.To make the curry, heat oil in a separate pan and add cumin seeds, chopped onions, ginger-garlic paste, and green chilies. Saute until onions turn golden brown.
• STEP 5.Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook until the oil separates from the masala.
• STEP 6.Add water and bring the curry to a boil. Then, add the fried lentil fritters and simmer for 5-7 minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with rice or bread.

Cooking Tips

• Make sure the lentil fritter batter is not too watery or too thick. It should have a dropping consistency.
• Fry the lentil fritters on medium heat to ensure they cook evenly and become crispy.
• You can adjust the spice level of the curry according to your preference by adding more or less red chili powder.
• For a healthier version, you can also bake the lentil fritters instead of deep frying them.

Storage and Serving

• Leftover lentil pakora/vada curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the curry hot with steamed rice, naan bread, or roti for a complete meal.