Lentil Balls in Light Vegetable Broth

• Soak yellow split peas for overnight

Nutrition values are AI-estimated based on ingredients.

• 1/2 cup yellow split peas
• 1 tsp turmeric powder
• 1/4 tsp asafoetida
• 2 tsp salt
• 1.5 tsp nigella seeds
• 6-7 tbsp cooking oil
• 5 cups water
• 1 tbsp grated ginger
• 1 medium potato
• 1 medium sweet potato
• 1 medium carrot
• 1/2 small butternut squash
• 1 medium eggplant
• 1 cup green beans
• 1 medium zucchini
• 2-3 green chillies (optional)
• 2 tsp panch phoron
• 2 dry red chillies
• 10-12 black peppercorns

1. 1Soak yellow split peas overnight; drain well.
2. 2Blend drained split peas with water, salt, turmeric, and asafoetida into a nearly smooth paste.
3. 3Transfer paste to a bowl, add nigella seeds, and vigorously whisk for 5-6 minutes until light and fluffy.
4. 4Heat about 4 tablespoons of oil in a pan, form small lentil dumplings (boras) from the paste, and shallow-fry until golden brown; remove and drain.
5. 5In a large pot, bring 5 cups of water to a boil with 1 heaped teaspoon of turmeric powder, 1 teaspoon of salt, and 1 heaped teaspoon of grated ginger.
6. 6Add the hardier chopped vegetables (potato, sweet potato, carrot, butternut squash) to the boiling water and cook until tender.
7. 7Add the softer chopped vegetables (eggplant, green beans, zucchini) and green chilies, and cook for a few more minutes until tender-crisp.
8. 8In a separate small pan, heat 2-3 tablespoons of oil and add 2 teaspoons of panch phoron, 2 dry red chillies, 10-12 crushed black peppercorns, and 1 heaped teaspoon of nigella seeds; temper until fragrant.
9. 9Pour the hot tempering mixture into the vegetable broth in the pot.
10. 10Add the fried lentil balls (boras) to the broth and simmer for a few minutes to allow them to absorb the flavors.
11. 11Adjust salt to taste and serve the Shobji Morich Jhol hot.

These instructions are our analysis of the original video. Watch on YouTube →