Spicy Lentil Balls in Curd Gravy | How to make Spicy Lentil Balls in Curd Gravy

By Zeba f lari  |  19th Apr 2017  |  
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  • Spicy Lentil Balls in Curd Gravy, How to make Spicy Lentil Balls in Curd Gravy
Spicy Lentil Balls in Curd Gravyby Zeba f lari
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

9

0





About Spicy Lentil Balls in Curd Gravy Recipe

Lentil balls in sour curd gravy with raw mangoes

Spicy Lentil Balls in Curd Gravy, a deliciously finger licking recipe to treat your family and friends. This recipe of Spicy Lentil Balls in Curd Gravy by Zeba f lari will definitely help you in its preparation. The Spicy Lentil Balls in Curd Gravy can be prepared within 30 minutes. The time taken for cooking Spicy Lentil Balls in Curd Gravy is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Spicy Lentil Balls in Curd Gravy step by step. The detailed explanation makes Spicy Lentil Balls in Curd Gravy so simple and easy that even beginners can try it out. The recipe for Spicy Lentil Balls in Curd Gravy can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Spicy Lentil Balls in Curd Gravy from BetterButter.

Spicy Lentil Balls in Curd Gravy

Ingredients to make Spicy Lentil Balls in Curd Gravy

  • Channa dal (soaked) 2 cup
  • haldi 2 tsp
  • jeera 1 tsp
  • salt to taste
  • green chillies 15
  • onions 2
  • curd 2 cup
  • Raw mango 1
  • oil 3 tbsp
  • methi seeds 1 tsp

How to make Spicy Lentil Balls in Curd Gravy

  1. Grind dal with minimum water
  2. Whip half of the dal properly till it doubles in quantity
  3. Add jeera and half haldi powder
  4. Grind onions and green chillies in a mixer
  5. Mix half of the paste in daal mixture
  6. Add salt
  7. Deep fry the balls
  8. Heat oil
  9. Add methi seeds
  10. Add half haldi powder
  11. Switch off the gas
  12. Mix the left over dal paste, green chilli paste, curd properly
  13. Add in the oil
  14. Cook on slow heat
  15. Add 2 or 3 cups water so that the gravy is thin before cooking
  16. When it starts boiling add salt, balls and raw sliced peeled mango
  17. Cook on slow heat for half an hour
  18. Serve hot with hot steaming rice

My Tip:

Soak dal overnight

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