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Before you jump to Lentil Ball Gravy recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is now a lot more popular than in the past and rightfully so. The overall economy is impacted by the number of people who suffer from health conditions such as high blood pressure, which is directly related to poor eating habits. While we’re incessantly being encouraged to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most people typically assume that healthy diets demand a great deal of work and will significantly alter the way they live and eat. Contrary to that information, individuals can change their eating habits for the better by making a couple of modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably choose many food items out of habit. For example, did you ever think to check how much sugar and salt are in your breakfast cereal? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.
Therefore, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to lentil ball gravy recipe. To cook lentil ball gravy you need 30 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Lentil Ball Gravy:
- Take Lentil Balls:
- Get 1 . Toor Dal - 1/2 cup (Wash and soak for 30 minutes)
- Provide 2 . Dry red chilli - 4
- Take 3 . Fennel seeds - 1/2 tsp
- Provide 4 . Curry leaves - 5 to 6
- Get 5 . Salt - as needed
- Take 6 . Onion - 1/4 cup chopped
- Provide 7 . Coconut grated - 1 tbsp (Optional)
- Use For Gravy:
- Provide 1 . Tamarind - 1 lemon size (soak in warm water for 15 to 20 minutes)
- Take 2 . Turmeric - 1 tsp
- Use 3 . Chilli powder - 1 tbsp
- Get 4 . Coriander powder - 2 tbsp
- Use 5 . Salt - as needed
- Provide 6 . Coriander leaves - for garnish
- Take To Grind :
- Use 1 . Coconut - 1/3 cup grated
- Provide 2 . Fennel - 1 tsp
- Prepare 3 . Cumin - 1/2 tsp
- Provide 4 . Shallot onion - 1
- Get 5 . Water - 1/4 cup
- Prepare To Temper:
- Provide 1 . Oil - 2 tbsp (preferred gingelly oil)
- Prepare 2 . Tempering papad - 1 ball (optional)
- You need 3 . Methi seeds - 3/4 tsp
- Prepare 4 . Curry leaves - few
- Get 5 . Shallots - 5 cut into cubes
- You need 6 . Tomato - 1 chopped finely
- Provide 7 . Mustard - 1/2 tsp
- Take 8 . Garlic - 10 sliced
Steps to make Lentil Ball Gravy:
- To prepare lentil balls grind the soaked toor dal with red chilli, curry leaves,fennel seeds and salt to coarse paste. Don't pour the dal soaked water. Keep this for late use.
- Add chopped onion, grated coconut to this. Mix thoroughly and make it into small balls and keep aside. - For this proportions it gives around 10 balls.
- Heat gingelly oil in kadai add mustard seeds, tempering papad, methi seeds and curry leaves. Let the mustard to temper. Once done add shallots and garlic. Saute until garlic changes to light golden colour.
- Add chopped tomatoes to this and cook until it turns mushy.
- Now add chilli powder, turmeric powder and coriander powder with some salt. Saute a bit.
- Squeeze the tamarind water and add this. Add the soaked dal water with this. Add another cup of water to this. Close with lid and cook in high flame for 8 to 10 minutes.
- Meanwhile grind coconut with fennel seeds and cumin seeds to nice paste.
- Add this to the boiling gravy and let it cook another 5 minutes in medium flame.
- This is the time to add the lentil balls. Add slowly one by one. Don't pour everything at one time. Don't stir the balls, it may get break. Let it cook until balls started to float on the top. If you are not sure you can steam the lentil balls before adding in steamer or idli maker.
- Adjust the salt and switch off the flame once the balls starts floating. Garnish with coriander leaves. Serve hot with steamed rice.
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