½cupMasoor dal(I only has 2-3 tbsp of masoor dal, so I added moong dal also)
For the Curry:
1Onion– medium, chopped
1Potato-medium, peeled and chopped
2Tomato– medium, chopped
2chiliesGreen – slit
1Ginger” – finely grated
½tspchili powderRed (or to taste)
To make Lentil fritters: Soak dals in water for at least 30 minutes. Then grind them along with the other ingredients into a coarse paste using little water. Ground paste should not be too watery or too thick. Heat oil in appam pan, fry the ground mixture until golden brown allover. Remove onto a paper towel and set aside.
To make the Curry: Heat 2tsp oil in a saute pan; add panch phoron and hing and once the seeds start to splutter, add the onions and green chilies. Once onions start translucent, add the potato and cook until tender, about 4-5 minutes.
Next add the tomatoes and all the dry masalas. Cover and cook until tomatoes turn mushy. Add salt and 1cup of water and bring the mixture to a simmer. Add the fritters, cook for another minute and serve immediately.
If the curry is being made ahead of time, remove the fritters after simmering them for a minute. Return them to the sauce while serving. This will avoid the fritters from absorbing all of the sauce. This curry tastes delicious with steamed rice.