Spiced swede fritters
The mild flavour of swede is a great vehicle for vibrant spices, so this twist on Indian vegetable pakoras really works
Sambar
Serves 4
Easy
Prep:
Cook:
A spiced lentil side dish from Kerala in South India with tamarind, asafoetida, fenugreek and mustard seeds
Skip to ingredients
- 250g red or yellow lentil
- ½ tsp turmeric
- 1 tbsp tamarindpaste
- 2 tbsp vegetable oil
- 2 small shallotsfinely chopped
- ½ tsp ground asafoetida
- ½ tsp ground fenugreek
- ½ tsp black mustard seeds
- 10 curry leaves
- 7 small dried red chillies
- 140g green beantrimmed and cut in half
Nutrition: per serving
- kcal272
- fat7g
- saturates1g
- carbs37g
- sugars5g
- fibre4g
- protein16g
- salt0.1glow
Method
step 1
Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
step 2
Meanwhile, heat the oil in a frying pan and gently fry the shallots for 8-10 mins. When softened, add the spices, curry leaves, chillies and a good pinch of salt. Cook for another 2 mins, until fragrant.
step 3
Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
step 4
Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.
