Soybean-Lentil Croquettes: 25-Min Recipe

Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents.
It's vegan too and served with his take on tomato salsa.

Ingredients

• 2 cups channa dal or Bengal gram, pre-soaked for 2-3 hours
• 6 cups cold water
• 1 piece lavang or clove
• ½ tsp black peppercorns
• 3 green elaichi or cardamom pods

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• 1 piece bara elaichi or black cardamom pod
• 1 stick dalcheeni or cinnamon
• Salt to taste, about 2 tsp
• 2 cups Nutrela soy nuggets, pre-soaked in hot water for 20 minutes

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• 250 gm spinach, blanched, well-drained, chopped 
• 2-inch piece ginger, peeled, chopped
• 5 green chillies, chopped
• 1 tsp roasted jeera or cumin powder

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• Small bunch fresh green dhania or coriander leaves or cilantro, chopped
• ¼ tsp garam masala
• Oil for pan-frying the croquettes

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For the tomato salsa:

• 4 tomatoes, very very finely chopped
• 2 green chillies, finely chopped
• Handful fresh green dhania or coriander leaves or cilantro, finely chopped

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For the tomato salsa:

• ¼ tsp crushed black peppercorns
• 2 tsp extra virgin olive oil
• Juice of 1 lime
• Salt

Method

• Add the channa dal to a pressure cooker along with the water, clove, black peppercorns, green cardamom, black cardamom, cinnamon, salt.
  Pressure cook for 7-8 whistles.
• Cool by running water over the cooker and open up the cooker.
  Strain out the water and whole spices and keep the cooked dal aside.

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• Squeeze out the water from the soaked soy nuggets.
  Add the soy nuggets to a food processor/blender, grinder along with the cooked dal, spinach, ginger, green chillies, cumin, cilantro.
  Grind the mixture to a smooth paste, without adding water.
• Add the garam masala and more salt if required.

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For the tomato salsa:

• Toss all the salsa ingredients together and add into a small serving bowl.
  Keep aside.

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Cooking the croquettes:

• Divide the lentil-soy mixture into 85-gm portions, forming balls of about 2-inch diameter.
  Flatten into small patties.
• Heat a few tbsp oil in a large nonstick frying pan over high heat.
  
  

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• Working in batches, add 3-4 patties at a time (depending on the size of your nonstick) to the pan.
  Lower the heat to medium and cook until golden brown on both sides.
• Repeat for the balance patties.
• Serve the freshly-fried croquettes with the salsa immediately; best when piping hot.