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Archive for July 1st, 2008

Imli ke Bade (Lentil Fritters in Tamarind Sauce)

Posted by vivnidhi on July 1, 2008

100_2022

Imli ke Bade

Barely any time to say anything. Coming steaming hot from an American kitchen which has roots in Uttar Pradesh, India.

The Recipe:

For the Fritters: (Makes 18 medium size badas)

  • Black Gram lentils/Urad daal 1/2 cup
  • Ginger 1″ piece
  • Green chillies 2
  • Oil for frying

For the Sauce:

  • Tamarind concentrate 1 Tbsp.
  • Jaggery / Gud 2/3 cup
  • Fat free Yogurt 2 Tbsp.
  • Salt 1/2 tsp.
  • Oil 2 tsp.
  • Asafoetida powder/heeng 1/2 tsp.
  • Cumin seeds/Jeera 1/4 tsp.
  • Mustard seeds/ rai 1/2 tsp.
  • Turmeric powder/Haldi 1/2 tsp.
  • Fenugreek seeds/ methi 1/4 tsp.
  • Fennel seeds/ saunf 1/4 tsp.
  • Green chilli 1 minced
  • Ginger 1 ” piece minced or grated
  • Cilantro to garnish

1.Wash and soak black gram lentils in water for 2-4 hours.

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100_2012

Black gram lentils before and after soaking.

2. Drain the water from the lentils completely. Grind with ginger and green chillies. Start with no water and keep adding 2 Tbsp. of water till you can grind very fine. Keep grinding and cream if possible. To test that the lentils are ground properly, take a cup full of water. Make a small ball of the ground lentils and drop in  the water. If it floats, the lentils are ground well. If the ball of lentils sinks to the bottom, the fritters are going to hard, so grind more, maybe add a little more water to facilitate grinding. Grinding the lentils properly is the most important step.

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Lentil ball floating in water: the lentils are ground well.

3. Now heat the oil to high in a saucepan. When the oil is ready, lower the heat to medium high and fry the fritters. Let them turn golden brown.

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Fried lentil fritters

4. Mix 1 tsp. of tamarind concentrate with 2 cups water. Remove the fried fritters on a paper towel and put them in the tamarind water. Let them soak for a while till they have softened. Remove them when soft and press lightly with your hands to remove the water. This just helps further soften the badas. These can be refrigerated like this for a couple of days. This can be done ahead and kept.

5. Soak jaggery in 2/3 cups of water for 10-15 minutes. Press with your hands, and mix jaggery well with the water. Strain the water so that no dirt comes in the sauce. Blend this jaggery water with yogurt. Mix well.

6. Heat the saucepan again and add the  2 tsp oil. Add cumin seeds, mustard seeds, asafoetida, turmeric fenugreek seeds and fennel seeds.  When all this sizzling, add ginger and green chillies. To this add the jaggery yogurt mixture and 2 cups water. The water used to soak the badas is ideal. Add salt and stir well initially. Cook for 5- 10 minutes on medium heat till the whole thing comes to a rolling boil.  Put the gas off, add the badas and cover. In 10 minutes the Imli ke bade are ready!  Adjust the salt, chilli, jaggery as per your liking. Add red chilli powder and roasted cumin seeds powder if you want it hotter and spicier. Garnish with cilantro and serve.

Tastes best with rice, even though Rotis are always made along with it in my house. It can also be eaten like a snack.

The Imli ke Bade are rushing to Sig hosting the JFI – Tamarind this month which was started by Indira of Mahanandi. I hope I make it in time. Huff, puff, bye everyone!

100_2023

Deliciously sweet & sour : Imli ke Bade

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Posted in -Cumin seeds, -Fennel seeds, -Fenugreek seeds, -Ginger, -Tamarind, -Urad daal/ black gram, -Yogurt | Tagged: , | 12 Comments »