Crunchy Lentil cake (Piyaju) – vegan and vegetarian friendly

Lentil is a source of protein for a large portion of world population. However, it is an under rated food group in western culture. Consuming lentil has many health benefits. It is high in fiber, low in fats, high in protein and it is gluten free. Lentil can be a great alternative for people who would like to increase their protein intake without consuming animal products.

 The recipe I prepared with lentil takes you far from a lentil soup you have probably tried and got bored eating. This crunchy delectable savory item can add variety in your vegetarian/vegan menu. This can be served as a finger food in a party or as a side dish on a dinner menu or even as an after school snack for kids. This recipe is vegan and vegetarian friendly but can be cherished by meat-eaters as well. Impress your friends by preparing sometime new and fresh! 

Ingredients:

1.     1 cup of dry lentil (masoor dal – orange in colour, you can find this item in oriental section of your grocery store)

2.     1/2  to 3/4 cups of roughly chopped red or white onion

3.     1/2 tsp turmeric powder

4.     1/2 tsp salt

5.     1 green chilly finely chopped (if green chilly is not around then 1/4 tsp red chilly powder)

6.     Fresh coriander or parsley  (finely chopped)

7.     Vegetable oil for stove top frying

Preparation time:

Active: 20 minutes

Inactive: 3-4 hours

Yields: 16 to 18 (if each is about 2” in diameter)

Preparation:

1.     Soak the dry lentil in 3 to 4 cups of water for about 3 to 4 hours. You can even soak it the night before and set aside on kitchen counter.

2.     After the lentil is done being soaked in water for 3 to 4 hours (or more), drain the liquid out from the lentil and grind the lentil in a food processor or blender. At this point the lentil should be tender enough that it can be grinded in a blender. Do not grind till baby food consistency. We are looking for a more chunky consistency. Do not add water to the mix, it will become too runny. At this point you can store the paste in the freezer in an air-tight container for months. Just thaw it in room temperature when you are going to make the cakes.

3.     Mix rest of the ingredients with the lentil except oil.

4.     Hit oil on a frying pan on medium heat.

5.     Make flat round or oval shaped patties and fry on oil for about 1-2 minutes each side on medium heat. Fry the patties till golden-brown colour is reached on both sides. Do not rush when frying, the lentil will cook at this point. Resist the urge to flip unless one side is firm enough.  

6.      Serve warm. It should yield about 16-18 pieces when each patties is about 2” diameter in size.