Vegetable Lentil Koftas

1. Heat 4 tbsp. ghee or oil in a large saucepan and lightly sauté celery, carrots, onion, garlic and chili for 5 min, stirring frequently. Add curry powder or paste and lentils and do one minute, stirring continuously.

2. Add vegetable soup and paradeis pulp and bring to a boil. Reduce heat, cover and simmer on low heat for 20 min until lentils are cooked and all liquid is absorbed.

Remove from heat and allow to cool slowly. Add nuts, coriander, breadcrumbs and egg and season. Mix well and cool. Shape into golf ball sized balls (use 2 spoons to shape).

4. Place balls on greased baking sheet, drizzle with remaining oil and sprinkle a little garam masala for seasoning. Bake in heated oven at 180 °C / gas mark 4 for 15 to 20 min until hot and light golden.

In the meantime, make the yogurt dressing. Mix all ingredients in a baking bowl. Bring koftas to table hot with yogurt dressing.

A vegetable-nut-lentil mixture is formed into small balls, sprinkled with aromatic garam masala and baked in the stove.

Tip: Use a regular or light yogurt as needed!

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