This recipe and others can be found in the following article:
Mascarene Chile Cuisine
By Dave DeWitt
Mascarene Chile Cuisine
Ingredients
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2 cups dal (dried split peas)
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2 red or green jalapeños, seeds and stems removed, minced
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2 tablespoons chopped cilantro
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2 tablespoons finely chopped green onions
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½ teaspoon powdered cumin
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Vegetable oil for frying
Instructions
Wash the dal in a colander, then place it in a bowl and cover with three times as much volume of water. Allow to soak for at least 4 hours and preferably overnight. Drain the dal and place half of it in a blend and process to a fine consistency. Remove from the blender with a spatula and place in a bowl. Place the remaining dal in a blender and process to a medium consistency. Remove to the same bowl. Add the remaining ingredients except the oil and mix well
Form the mixture into balls about 1 ½ inches in diameter.
Heat the oil in a pan until hot and deep fry the balls until they are golden brown. Remove and place on paper towels to drain. Serve them hot
Servings |
6 to 8 |
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|
This recipe and others can be found in the following article:
|
Servings |
6 to 8 |
|
|