Name: Onion-Studded Lentil and Split Pea Fritters with a Chunky Tomato-Nigella Sauce
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.75 cup skinned split green lentils (yellow in this form, moong dal) (picked over for stones); 0.25 cup yellow split peas (chana dal) (picked over for stones); 6 fresh green Thai, cayenne, or serrano chiles (stems removed); 4 cloves garlic (large); 2 slices fresh ginger (lengthwise slices, each 2½ inches long, 1 inch wide, and ⅛ inch thick); 0.5 cup red onion (finely chopped); 2 tablespoons fresh cilantro leaves and tender stems (finely chopped); 1 teaspoon coarse kosher or sea salt; 1 teaspoon bishop’s weed (or ½ teaspoon dried thyme mixed with ¼ teaspoon freshly ground black pepper); Canola oil (for deep-frying); 1 tablespoon mustard oil or canola oil; 1 teaspoon nigella seeds; 2 dried red Thai or cayenne chiles (stems removed, gently pounded); 1 large tomato (cored and finely chopped); 1 tablespoon crumbled or chopped jaggery or firmly packed dark brown sugar; 0.5 teaspoon coarse kosher or sea salt

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Onion-Studded Lentil and Split Pea Fritters with a Chunky Tomato-Nigella Sauce — Formulation & Method | CuliNect