Millet and Red Lentils Spicy Indian-Style Balls

Hot and Spicy

Hot and Spicy


  • 100g of millet
  • 100g of red lentils
  • Large red onion
  • Whole red chili pepper
  • 1 egg
  • 3 spoons of breadcrumbs
  • 2 garlic cloves
  • 1 teaspoon of garam masala
  • 1 teaspoon of ground cummin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of dried parsley
  • 1 teaspoon of salt
  • Oil for frying


  • Cook millet for 15 minutes and lentils for 8
  • Fry finelly chopped onion, 2 min before end add finelly chopped garlic.
  • Mix millet, lentils, onion, garlic, chopped chillies and spices (while millet and lentils are still hot)
  • Leave the mixture to cool down, then add egg and breadcrubs
  • Form golf size balls (I made 10)
  • Place them on a baking tray and bake for 20-25 minutes at 190°C (375°F) – but you can also fry them
  • Serve with Chili and cayenne low fat yogurt dip

1 comment on “Millet and Red Lentils Spicy Indian-Style BallsAdd yours →

  1. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.

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