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the lentils are soft.
Blend to a smooth puree in a blender or food processor. Stir in the lemon juice and season with salt and
pepper.
For the mint oil, place the mint and olive oil in a blender or food processor and blend to a coarse puree.
Serve the soup with a swirl of the mint oil on top.
Rasa Recipes-Das Sreedharan
Banana Boli
2 large ripe plantains
100g/3 1/2 oz rice flour
1 tsp black sesame seeds
1 tsp sugar
1/4 tsp turmeric
oil for deep frying
Method
Cut the unpeeled plantain in half lengthwise, then cut the halves into 1cm/ 1/2 inch slices.
In a large bowl, mix together the rice flour, sesame seeds, sugar and turmeric. Slowly stir in 450ml/16oz
of water, just enough to give a batter of pouring consistency.
Heat some oil in a deep fryer or wok or large heavy saucepan. Peel the plantain slices and place them in
the batter. Working one at a time, transfer the coated slices to the oil and fry for 2-3 minutes until the
batter is cooked. Remove the boli from the pan and set aside to drain on a kitchen paper in a warm
place. Serve warm with chutneys.
Sundal
300g/10 1/2 oz dried chickpeas or 400g/14oz canned chickpeas
2 tsp oil
1 fresh red chilli, halved
1 tsp mustard seeds
1 tsp urad dal
3 tsp fresh grated or desiccated coconut
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