Serves 4
Preparation time: 10 min
Cooking time: 10 min
250 g (1½ c) red lentils, rinsed and soaked
15 ml (1 T) hot curry powder
5 ml (1 t) smoked garam masala
5 ml (1 t) ground turmeric
2 red chillies, seeded and finely chopped
handful of fresh coriander, finely chopped
salt and freshly ground black pepper
oil for frying
1 Drain the lentils and transfer to a food processor. Blitz once or twice to start breaking them down. Add the curry powder, masala, turmeric, chillies, coriander, salt and pepper and blitz briefly until just combined.
2 Shape the lentil mixture into small balls.
3 Heat the oil in a small deep saucepan and deep-fry the poppers in batches until golden and crisp, about 5 minutes. Remove from oil and drain on paper towels. Repeat with the remaining mixture.
4 Serve the poppers with beetroot salad.
- Hope Malau
