Musur daler paturi (red lentil paste rolled in lettuce leaves, shallow fried)
Curries With Bumbi · ♥ 577 likes · 13.6K views · 7 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 cloves chopped garlic
- 1–2 whole chopped green chilies
- 1 cup red lentils
Rinse the red lentils thoroughly and soak in water overnight; drain.
- water
Blend the lentils to a thick paste in a food processor with no water at first, scraping down the sides; add a tablespoon or two of water only if needed. Slightly grainy is fine.
- chopped onions
- ¼ tsp turmeric powder
- ¼ tsp chili powder
- ½ tsp nigella seeds
- ¼ tsp coarsely crushed black pepper
- 1 tsp oil
- 1 tsp salt
- 1 tsp sugar
- lettuce leaves
Mix in chopped onions, garlic and green chilies, 1/4 tsp turmeric, 1/4 tsp chili powder, about 1/2 tsp nigella seeds, 1/4 tsp coarsely crushed black pepper, 1 tsp oil, a little less than 1 tsp salt and 1 tsp sugar. The paste can be made the day before and refrigerated, with the other ingredients added just before cooking.
Seasoning the lentil paste
Spread a little lentil paste on a lettuce leaf from one end, fold, spread more paste and roll up; coat the outside with more paste to seal so the filling does not come out.
- oil
Shallow fry in hot oil, lentil side down, in a single layer on low heat, covered; patch any opening end with a little paste. Do not force them loose: they release on their own once fried.
After each flip, cover and cook on medium-low until fully cooked, about 8 to 10 minutes; crunchy outside, soft inside.