Spiced Red Lentil Koftas with Tangy Dill Yogurt and Warm Pitta
Pan-fried koftas of mashed soft red lentils mixed with onion, ginger and besan, served with dill yogurt and spinach pitta.
- 200 g Red split lentils
- 1 medium Onion
- 20 g Fresh ginger
- 50 g Gram flour (Besan)
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 200 ml Natural yogurt (full fat)
- 15 g Fresh dill
- 2 tbsp Lemon juice
- 4 whole Wholemeal pitta breads
- 150 g Spinach
- 50 ml Vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils thoroughly and boil in 400ml water until very soft and most water is absorbed (about 15-20 minutes). Drain any excess liquid.
- Step 2
While lentils cook, finely chop the onion and grate the ginger.
- Step 3
Mash the cooked lentils until mostly smooth. In a bowl, combine the mashed lentils, chopped onion, grated ginger, gram flour, coriander powder, garam masala, and a pinch of salt and black pepper. Mix well until a firm, slightly sticky dough forms.
- Step 4
Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Form the lentil mixture into 12 small, oblong koftas (patties).
- Step 5
Pan-fry the koftas in batches for 4-5 minutes per side until golden brown and cooked through. Set aside and keep warm.
- Step 6
Prepare the Dill Yogurt: In a small bowl, mix the natural yogurt, chopped fresh dill, lemon juice, and a pinch of salt. Stir until well combined.
- Step 7
Gently wilt the spinach in the same pan used for the koftas (or add a tiny splash of water) until just tender (2 minutes). Season lightly.
- Step 8
To serve, warm the pitta breads according to package instructions. Divide the wilted spinach among four plates. Top with 3 koftas each, a generous dollop of the tangy dill yogurt, and serve immediately with the warm pitta bread.
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