I am a big fan of lentils of all kinds. They’re super versatile, tasty and perfect for a vegetarian diet, as this legume packs a good amount of protein. This recipe, adapted from the book Homestyle Vegetarian published by Bay Books (strangely there’s no author named) is nice because it has an Indian flair, which I like. Any time I cook with red lentil (dal) I get sentimental (it even rhymes!) and enjoy revisiting other dal recipes, like this soup, this pilaf, or this red lentil cabbage soup. I think I’m obsessed.
I made this dish for an early dinner on the day we happened to have a solar eclipse. We are blessed with having our kitchen, dining and living rooms with a Western exposure. So in the afternoon on most days, these rooms are flooded with beautiful sunlight. On that Sunday at a certain point the sunlight dimmed in an odd way. We’d just assumed that the fog was rolling in. But not so: the sky was clear. For five or perhaps ten minutes, it all looked strangely dark and ominous. Could Edward, Bella and the Cullen entourage be joining us for dinner? Would we be the dinner? I heard vampires don’t like garlic so I think we’d probably have been safe.
The original recipe for this latest dal delight calls for breadcrumbs, which I lacked at the time. It also asks for green peas, another item I didn’t have. So I improvised. This was supposed to be made into patties and fried in oil. I tried that but thought they got too oily. So I prepared a few patties or rissoles and the rest ended up as balls, which I baked in the oven till golden brown.
red lentil (dal) rissoles, patties or croquettes
2 cups red lentil, rinsed
1 large white onion, cubed small
5 cloves garlic, minced
1 tbsp cumin seeds
1 tbsp ground coriander
3 carrots, diced small
1/3 cup chopped walnuts
1 cup fresh frozen organic lima beans – steamed al dente
3 tbsp canola oil
1 cup oatmeal
~1 cup cream of wheat
1 tbsp nutritional yeast
Put canola oil in a saucepan, crank temperature up, add cumin and cook until aromatic, about a minute or so. Throw in onions and cook until translucent. Add carrot, garlic and continue cooking for another minute. Then add lentils, salt, pepper, and 3 cups of water. Stir to combine then cover. Bring to a boil then lower temperature to medium and cook, stirring every now and then, to the point lentil dissolves and becomes pulpy, about 20 minutes. Remove the lid towards the end if lentils look ready but still watery this will allow the mix to firm up a bit. Likewise add a bit more of water if not ready. You don’t want it to be soupy.
Remove from heat and let it rest for about 10 to 15 minutes. Mix in lima beans, walnuts, nutritional yeast and oatmeal. Adjust flavors if needed. Add just enough cream of wheat to allow the lentil dough to be shaped. Mine needed approximately 2/3 of a cup.
If you are frying add a layer of oil to a frying pan, while oil heats up, shape patties to the size and thickness you like, coat with cream of wheat and fry them for about 3-4 minutes on each side. Transfer to a platter lined with paper towels to soak up oil excess. I fried 4 of them.
With the rest I shaped them into ping-pong size balls, drizzled them with olive oil and baked them in the oven at 450F for about 12 minutes.
Serve with leafy salad.