INGREDIENTS

INSTRUCTIONS

You will be able to get mustard seeds, curry leaves and urad dahl in any
local Indian store.
Save about 2 tsp of urad dahl and soak the rest of the urad dahl in water
for about an hour. After an hour, grind the urad dahl, green chillies and
ginger to the consistency of pancake batter and keep aside.
In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp urad dahl
(that was saved), the curry leaves and the red chillies (after cutting them
into fine pieces). When the mustard seeds start spluttering and the urad
dahl starts turning golden brown, add 3 1/2 cups of water and the urad dahl
batter, mix well and close the pan. When the water starts boiling, add
salt. (The batter already added will tend to form clusters- Don't worry -
Can be fixed later) Add the couscous and mix thoroughly (use a potato
masher and get rid of any clusters by mashing them well). After the mixture
has solidified, (This should not take more than 5-10 minutes) take the pan
out of the heat and let cool.
After the mixture has cooled, take a small portion of the mixture and make
into a patty and set aside. (You can use some water and/or oil to make the
patties if the batter is too sticky) The amounts mentioned in this recipe
should yield about 30 patties. Serve with sphaghetti sauce or any spicy
chutney.
WARNING: If you don't like spicy food, reduce the number of green and red
chillies.
Posted to EAT-L Digest  by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on
Nov 19, 1997

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