Kale pakoras with a lentil dhal Recipe

A nice vegan dish made with red lentils and a great array of aromatic spices.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5

Les ingrédients

Pour people
  • For the vegetables
  • Kale : 300 g
  • Chickpea flour : 450 g
  • Water : 400 ml
  • Ground cumin : 6 Tsp
  • Ground coriander : 6 Tsp
  • Garam masala : 2 Tsp
  • Red chilli(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the garnish(es)
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Fresh coriander : 0.5 bunch
  • Ground coriander : 2 Tsp
  • Ground cumin : 2 Tsp
  • Ground ginger : 1 Tsp
  • Ground turmeric : 1 Tsp
  • Red chilli powder : 0.5 Tsp
  • Vegetable stock : 500 ml
  • Red lentil(s) : 300 g
  • Lime(s) : 2 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn



    First, make the batter in a bowl.
    Add the graham flour and the water together with the salt and pepper and whisk together until a thick batter is achieved. Leave this to rest for 20 minutes.

    Now pick the large stalks from the center of the kale and discard. Wash and dry the kale well, then roughly chop.
    Slice the chilies, and garlic and add to the batter, along with the spices.

    Now mix the kale into the batter, shape into small patties and shallow fry both sides on a medium heat in a pan until golden in color.

  • ETAPE 2

    Heat the vegetable stock in a saucepan. Heat the oil in a separate large saucepan. Finely chop the onion, garlic. Add to the pan and saute for 5 minutes, before adding the spices and cooking for a further minute. Finely chop the roots of the coriander and add to the pan with the onions. Roughly chop the leaves and reserve for later. Add the lentils to the pan with the onions and pour in the stock. Stir well, bring to the boil and simmer for 15-20 minutes until the lentils are cooked and beginning to break down into a thick soupy consistency. Remove from the heat, add the chopped coriander and the juice of 1-2 limes. Season to taste.
    Serve along side the fritters.

Chef's tip

«Try playing with different spices in the pakoras. If you are not a fan of garam massala leave it out and up the other spices. »

Your comments