Fermented Lentil Doughnuts

Ingredients:

FERMENTED LENTILS:

• 150g Moong Dal

• 10g Chopped Ginger
• 1x Chopped Chilli
• 1/2tsp Cumin Seeds
• Salt to taste

CARROT AND MOOLI:

• 1x Carrot, peeled and grated
• 1x Mooli, peeled and grated
• Pinch of Black Salt
• Pinch of Red Chilli Powder

TAMARIND WATER:

• 50g Tamarind Pulp
• 1/4tsp Degi Mirch Powder
• Pinch of Asofetida (Hing)
• 200ml Water
• 1bsp Coriander
• 1x Chopped Green Chilli

CORIANDER MINT CHUTNEY:

• 1x Bunch coriander
• 1/3 Bunch mint
• 2x Garlic cloves
• 1/4 tsp Black SaltJuice from 1x lemon

FOR GARNISH:

• Coriander cress
• Thinly slice breakfast /Japanese radish
• Chilli oil

Method

1. Firstly, rinse moong dal lentil couple of times in water

2. Then soak the dal in 1.5 cups water for about 3 to 4 hours or overnight preferably.

3. Drain the water of dal and then blitz it to coarse paste with rest of the ingredients without any extra water if you need then add just few drops in it to blend.

4. Heat the oil on medium flame in sauce pan and then make small doughnut shape in your hand and then deep fry them until golden brown in colour and keep them aside.

5. Now add grated carrot and mooli in bowl and mix them with black salt and red chilli powder, and keep it aside for plating.

6. For coriander and mint chutney put all the ingredients in blender and make smooth chutney keep this also aside for assembling the dish.

7. Now we will make tamarind water with tamarind pulp, cold water, red chilli, asafoetida, green chilli, black salt and dip the deep-fried doughnuts in this tamarind water and leave it in fridge for couple of hours.

8. For assembling take small bowl plate put the grated carrot, mooli at the bottom of the bowl take out the lentil doughnut from the tamarind water arrange it nicely on the bowl.

9. Garnish it with thinly slices of breakfast radish, coriander cress, Chilli oil