Back to 6 servings 1.5 cup red lentils (masoor dal), soaked 4 hours or overnight, then drained very well 1.5 cup red onion, about 1 large, thinly sliced; plenty of onion keeps them crisp 1 tablespoon ginger, finely chopped 2 green chilies (Thai bird's eye), finely chopped; 1 to 3 depending on heat preference 2 tablespoon fresh cilantro leaves, finely chopped 0.25 teaspoon turmeric powder, optional, for color 1 teaspoon salt, or to taste neutral oil (peanut, canola or vegetable), enough to fill a skillet about 1 inch deep
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1 Step 1: Rinse the lentils in several changes of water until it runs clear, then cover with water and soak for 4 hours or overnight. Drain very well, squeezing out excess moisture.2 Step 2: Grind about 1 cup of the drained lentils in a blender or food processor with the ginger and no added water, pulsing until coarse and dough-like. Add water only a tablespoon at a time if the blade will not catch.3 Step 3: Set aside the remaining whole lentils. In a large bowl, combine the sliced onion, chilies, cilantro, turmeric and salt.4 Step 4: Add the ground lentil paste and the reserved whole lentils to the bowl and mix thoroughly by hand. Use the mixture right away rather than letting it sit.5 Step 5: Heat about 1 inch of oil in a deep skillet over medium heat until hot enough that a wooden chopstick inserted into it bubbles steadily, about 350°F (175°C).6 Step 6: Working in batches of 10 to 12, take a handful of the mixture, drop it into the oil without shaping, and fry without moving until it loosens and floats. Flip occasionally until pale yellow-orange, about 4 to 5 minutes.7 Step 7: Drain the fritters on a paper-towel-lined tray and let them rest 30 minutes to an hour, spaced apart so the surface moisture can evaporate.8 Step 8: Reheat the oil to high heat. Fry the rested fritters in small batches for 1 to 2 minutes, nudging and flipping, until medium brown and very crisp. Drain on paper towel and serve hot.getsaucepan.com/r/842cdaac-b6c1-5c09-8342-60ca6fdccb21
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