Although many have tried various types of curry phakoda, few are familiar with Rajasthani curry made from lentils. This recipe does not require deep frying; instead, the lentil phakoda is cooked directly in the boiling curry. We will present a simple way to prepare Rajasthani lentil curry phakoda.
Curry is an important part of Indian cuisine and is prepared differently in various regions. Usually, phakoda for curry is made from chickpea flour, but in Rajasthan, a different approach is used—phakoda is made from lentils. The main feature is that these phakodas are not fried separately but are boiled directly in the simmering curry. Because of this, the phakodas absorb the tangy flavor of the curry and the aromas of the spices excellently, becoming very soft.
This Rajasthani dish is served with curry rice, flatbreads, or hot puris. Although some preliminary preparation is required for its making, its taste is sure to please.
For the Phakoda
Ingredients needed for the phakoda:
- 1 cup of washed lentils
- ½ teaspoon of salt
- ¼ teaspoon of hing (asafoetida)
- Water as needed
For the Curry
Ingredients for the curry:
- 1 cup of yogurt
- 4 cups of water
- 2 tablespoons of ghee
- ¼ teaspoon of fennel seeds
- 10–15 black peppercorns
- 3 cloves
- 1 stick of cinnamon
- ½ teaspoon of sesame seeds
- ½ teaspoon of cumin seeds
- 2 curry leaves
- 10–12 curry leaves
- 2 green chilies
- 2 medium onions
- ¼ teaspoon of turmeric powder
- ¼ teaspoon of hing
- 1 teaspoon of Kashmiri red chili powder
- ½ cup of water
- Salt to taste
For the Tempering (Tadka)
Ingredients for the tempering:
- 2 tablespoons of ghee
- 3–4 cloves of garlic
- A little ginger
- 3 dried red chilies
- ½ teaspoon of red chili powder
- A little fresh coriander
First, the lentils should be thoroughly washed with clean water 4-5 times. Then, soak the lentils in water for about 2 hours; if you want to speed up the process, you can use slightly warm water. After the lentils have swelled well, drain the water and place them in a blender. When blending, do not add too much water at once; first, add 1 tablespoon of water and gradually add a little more as needed. The lentils should become thick and smooth. It may take 4 to 5 tablespoons of water to blend, but this depends on the lentils themselves.
Transfer the blended lentils to a bowl, add ½ teaspoon of salt and ¼ teaspoon of hing. Then, knead this mixture thoroughly for 3-4 minutes to make the dough lighter and airier. To check the readiness of the dough, take a small amount of the mixture in water; if the dough starts floating on the water surface, it means it has been kneaded well.
To make the curry, mix 1 cup of yogurt and 4 cups of water in a bowl, whisking them thoroughly. Ready-made buttermilk (chaach) can also be used.
Heat 2 tablespoons of ghee in a pot. Add fennel seeds, black pepper, cloves, cinnamon, sesame seeds, cumin seeds, and curry leaves. Then add the curry leaves and finely chopped green chilies. Next, add the chopped onion and sauté it lightly without browning it too much. Add turmeric, hing, and Kashmiri red chili powder, and mix. Pour in ½ cup of water and let the spices cook well.
When the spices are fully cooked and the oil starts separating, pour in the prepared yogurt mixture. Stir constantly while adding, as it must be stirred continuously until the curry boils, otherwise, the yogurt may curdle. Salt should not be added at this stage.
After the curry boils well, reduce the heat but continue to simmer the curry. Now, form small phakodas from the lentil dough by slightly moistening your hands, and drop them directly into the boiling curry. A spoon can also be used to add the phakodas. Do not make the phakodas too large, as they expand after cooking. The curry should not stop boiling when adding the phakodas. Cook the phakodas in the curry for about 4-5 minutes. After this, add 1 teaspoon of salt and reduce the heat to medium-low.
Continue to cook the curry for another 15 minutes. During this time, the phakodas will be completely cooked, and the curry will thicken slightly.
To give the curry extra flavor, heat 2 tablespoons of ghee in a small pan. Sauté the sliced garlic until golden brown. Then add the finely chopped ginger and 3 dried red chilies. Finally, add ½ teaspoon of red chili powder and turn off the gas. Immediately pour this tempering over the curry. Add a little curry broth to the tempering pan and pour it into the pot. Cover the curry and let it sit for 5 minutes so that the flavor of the tempering fully penetrates the curry.
Finally, sprinkle with fresh coriander on top. If you did not use whole spices, you can add a little garam masala.
