Red Lentil Balls | How to make Red Lentil Balls

By Hem Lata Srivastava  |  8th Sep 2015  |  
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  • Red Lentil Balls, How to make Red Lentil Balls
Red Lentil Ballsby Hem Lata Srivastava
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About Red Lentil Balls Recipe

Red Lentil Balls is a delicious dish which is liked by people of all age groups. Red Lentil Balls by Hem Lata Srivastava has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Red Lentil Balls at many restaurants and you can also prepare this at home. This authentic and mouthwatering Red Lentil Balls takes few minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Red Lentil Balls is a good option for you. The flavour of Red Lentil Balls is tempting and you will enjoy each bite of this. Try this Red Lentil Balls on weekends and impress your family and friends. You can comment and rate the Red Lentil Balls recipe on the page below.

Red Lentil Balls

Ingredients to make Red Lentil Balls

  • Red Lentil 2 cup or 250 grams
  • sliced onion 2 large size
  • chopped Green chili 1 tbsp
  • red Chili powder 1 tsp
  • tomato puree 2 cup
  • Garam masala 1 tsp
  • oil 1 tsp + 1 tbsp
  • salt 2 tsp + to taste
  • coriander powder 1 tbsp
  • lemon juice 1 tbsp
  • coriander leaves chopped for garnishing .

How to make Red Lentil Balls

  1. Thoroughly wash and soak lentils for at least 4 hours. Grind to make thick batter by adding 2 tsp salt and red lentils.
  2. Heat 1 tbsp oil in a non-stick pan and cook batter till it gains a halwa consistency.
  3. Leave it to cook and make small balls out of the mixture. Add oil to a pan and when it heats up add cumin seeds, when they start to splutter, add green chili and onion.
  4. Now add turmeric, coriander and red chili powder. Cook for 2 minutes and add tomato puree. Cook till oil starts to leave the sides.
  5. Stir and add in basil, garam masala and lemon juice. Cook for 2 minutes and turn off the flame. Serve hot with tea.

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