2-3
Ingredients
1 Package of Paro Masoor Daal
¼ cup of parsley roughly chopped
1 medium red onion thinly sliced
2 scallions thinly sliced on a bias
1 cup of zucchini, bell pepper, cabbage, or carrot chopped into toothpick sized slivers
¼ cup of neutral oil
Paro Tarka
Salt
Recipe by Aisha Joshi
Crispy Daal Fritters
20 minutes
2-3
METHOD
-
1
Soak Masoor Daal in 2 cups of water for 1 hour and strain. Daal should be soft and no longer brittle. Using a food processor or immersion blender pulse daal until it’s a thick but smooth consistency. Add pinch of salt to daal puree.
-
2
Fold in parsley, red onion, scallions, and chopped veggies.
-
3
Heat oil in a cast iron skillet over medium high heat. Scoop 3 tbsp of fritter batter into hot oil and flatten with a slotted spatula. Fry for 5 min per side or until dark golden brown on each side. Work in batches to avoid crowding the pan and drain fritters on paper towels.
-
4
Garnish with flaky salt and Paro Tarka.
METHOD
-
1
Soak Masoor Daal in 2 cups of water for 1 hour and strain. Daal should be soft and no longer brittle. Using a food processor or immersion blender pulse daal until it’s a thick but smooth consistency. Add pinch of salt to daal puree.
-
2
Fold in parsley, red onion, scallions, and chopped veggies.
-
3
Heat oil in a cast iron skillet over medium high heat. Scoop 3 tbsp of fritter batter into hot oil and flatten with a slotted spatula. Fry for 5 min per side or until dark golden brown on each side. Work in batches to avoid crowding the pan and drain fritters on paper towels.
-
4
Garnish with flaky salt and Paro Tarka.
20 minutes
