Crispy Cauliflower Pakoras
with Red Lentil Dal & Cilantro Chutney
Pakoras are Indian spiced vegetable fritters, typically deep fried and eaten as a street food. We pan-fry our broccoli pakoras for a lighter, crispy exterior. To complete the meal, we serve these fritters with rich, curry-spiced red lentils and quick-pickled sweet peppers.
INGREDIENTS
- 1/4 cup white vinegar
- 1 tsp turbinado sugar
- 2 Mini Sweet Pepper, trimmed and thinly sliced
- 1 yellow onion, peeled and diced
- 3 garlic, (divided), peeled and minced
- 1 oz ginger, peeled and minced
- 1 tsp Madras curry powder
- 1/2 cup red lentils, rinsed and sorted
- 5.5 oz coconut milk
- 3/4 cup garbanzo bean flour
- 1 tsp garam masala
- 1 broccoli crown, trimmed, cut into bite-size pieces
- 1/4 cup cilantro chutney
- 1/2 cup + 1 tbsp vegetable oil*
- salt*
INSTRUCTIONS
Combine vinegar, sugar, and a pinch of salt in medium bowl and whisk until sugar dissolves. Add peppers and toss to combine.
Heat 1 tbsp vegetable oil in small saucepan over medium heat. Add onion, just half the garlic, ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Stir curry powder into aromatics and cook until fragrant, about 1 minute. Add lentils, coconut milk, and ¾ cup water. Bring to a boil, cover, reduce heat to low, and cook until lentils are tender and liquid is absorbed, 12 to 15 minutes. (4-serving meal: use 1½ cups water) (TIP: To “sort” the lentils means to look for and discard any naturally occurring debris or stones.)
In large bowl, whisk together garbanzo bean flour, ½ cup cold water, garam masala, 1 tsp salt, and a pinch of pepper. Add broccoli to batter and toss to coat. Heat ½ cup vegetable oil in medium nonstick skillet over medium-high heat. Gently place battered broccoli in skillet and cook until lightly browned, 2 to 3 minutes per side. Transfer crispy pakoras to paper towel-lined plate and sprinkle with salt. (4-serving meal: use 1 cup water, 2 tsp salt, 1 cup vegetable oil) (TIP: For the 4-serving meal, use a large nonstick skillet and work in batches to avoid overcrowding.)
Divide red lentil dal between bowls and top with crispy broccoli pakoras and pickled peppers. Drizzle with cilantro chutney. Enjoy!