Spicy Red Lentil Koftas with Tangy Dill Yogurt and Warm Pitta
Pan-fried red lentil koftas bound with flour, spiced with cumin and coriander, served with dill yogurt and warm pitta.
- 200 g Red Lentils (dried)
- 1 medium Onion
- 30 g Fresh Coriander
- 5 g Ground Cumin
- 4 g Ground Coriander (Spice)
- 3 g Chilli Powder (mild/medium)
- 50 g Plain Flour (or chickpea flour)
- 200 g Natural Yogurt (full fat or 2%)
- 15 g Fresh Dill
- 1 tbsp Lemon Juice
- 8 pieces Wholemeal Pitta Breads
- 1 small Cucumber
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils thoroughly. Place them in a saucepan with enough water to cover by about 3cm. Bring to a boil, then simmer for 15-20 minutes until tender but not completely mushy. Drain very well and allow to cool slightly.
- Step 2
While lentils cook, finely dice half of the onion. Finely chop the fresh coriander.
- Step 3
In a large bowl, combine the drained, cooled lentils, diced onion, chopped coriander, ground cumin, ground coriander, chilli powder, and the plain flour. Mix well until a thick, pliable mixture forms. Season generously with salt and black pepper.
- Step 4
Form the mixture into small, elongated koftas (about 8 per person). You should have 32 total.
- Step 5
Heat a large frying pan with a good coating of neutral oil (e.g., sunflower oil) over medium-high heat. Pan-fry the koftas in batches for 4-5 minutes per side, turning carefully, until golden brown and cooked through. Drain on kitchen paper.
- Step 6
Prepare the dill yogurt: Grate or finely dice the cucumber. Mix the yogurt, finely chopped dill, a squeeze of lemon juice, and a pinch of salt.
- Step 7
Warm the pitta breads briefly in the oven or a dry pan.
- Step 8
Serve the hot koftas alongside the tangy dill yogurt for dipping or topping, stuffed into warm pitta breads, perhaps with some shredded raw cucumber for crunch.
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