Lentils, a type of legume, are an everyday staple in present-day Nepal and used to make daal, a major constituent of our national dish.  However it is an ancient crop, dating back to 8000 BC near the Mediterranean, including in Rome and Egypt. Often known as food of the poor, these nutrition packed legumes are not only flavorful, but also immensely versatile.

Lentils come in several varieties, are packed with protein and fiber and are considered a super food in that they have an exceptional nutrient density.

I have always enjoyed lentils cooked into soups, tossed in salads or as fritters.  When my mom made lentil fritters, my brothers and I would grab a few to snack on before they were soaked in a soul warming yogurt soup. Lentil fritters truly bring me joy and I would like to share them with you.

Below is an easy and versatile recipe, that I am sure will become a family favorite.  Here I am using Masoor (Musuro) daal and Chana Daal. You can also substitute them with other lentils. Here we go:

Ingredients:

Chana daal (chickpea lentils): half cup

Masoor daal (red lentils): half cup

Ginger garlic paste:  2 tsp

Cumin Powder: 1 tsp

Turmeric: 1/4th tsp

Salt: 1 -1.5 tsp (you can taste the batter and adjust as needed)

Ajwain (Oregano seeds): 1/2 tsp (optional)

Chopped Cilantro: 2 tbsp

Chopped green onion: 1 tbsp

Chopped green chili or jalapeno: 1 tsp (optional)

Oil: 5-6 cups for shallow pan frying (canola, peanut, soybean oil)

Method:

– Soak the lentils overnight or atleast for 4 hours. Rinse well and place in a blender. Add water as needed so that the  consistency is like a thick pancake batter.  Put the batter in a small mixing bowl and add rest of the ingredients along with herbs and chilies. Add salt to your liking.

– In a shallow pan, put enough frying oil to reach a depth of 3/4th inch. Heat it on medium high heat. Once the oil is hot, (Approx 375 degrees), use a small melon baller (ice cream scooper), or a spoon to drop about a tablespoon of the batter at a time into the oil. Test one out to make sure the oil is hot. It needs to slowly bubble      as soon as you drop the batter in the oil without smoking or burning. If the batter is frying slowly, that means your oil is ready.

– Drop several little batter balls at a time. Some will bounce up floating on their own, and others might need a little nudge. Using a strainer or a tong, make sure they fry evenly on all sides. Once you see a beautiful even golden brown color on the entire fritter, carefully take them out and set them on a paper towel.

These guys are now ready to rock and roll. You can serve them with mint chutney (as pictured), ranch dressing, ketchup, your favorite aioli, or any other dipping sauce. These warm crunchy fritters are soft in the center with a delicious crispy outside and are a perfect snack right now since the weather is cooling down.

I would also encourage you to use other spices or seasonings with the batter to give it your own twist. For example try adding an Italian herb mix and pair it with pesto aioli.

If you end up with leftovers (which generally never happens in my household), you can always use fritters instead of meat in your soups, pasta or curries.

We all know this year has not been easy.  We have all had to cut off contact with people important to us.  Sharing your cooking with friends and family is something we do as humans to build connections. I encourage you to try making this recipe, or some variation of it, and share it with your partner, your roommate, a neighbor, or anyone you think could use a little extra kindness. Have some tea, soda or a beer with these delightful fritters and just have a good time. It’s the little things in life that count. Make these little lentils count.