Sig's Lentil Dumplings with crisped Potatoes

• 200 grams lentils , you can use white or dark lentils , clean , wash and soaked overnight
• 1 tsp fresh cracked black pepper
• 1 lot of oil for deepfrying,
• 2 tbsp semolina
• 500 grams plain yoghurt
• 1 inch piece of,fresh ginger finely grated
• 2 green chilli seeded and chopped
• 2 tbsp chopped coriander stems and leaves
• 1 1/2 tsp ,roasted and crushed cumin seeds.
• 1/2 tsp each sweet paprika and chilli
• 1 tsp salt
• 2 medium sized potatoes peeled and cut into very fine sticks
• 1 pinch salt or salt substitute
• 1/4 tsp ,chilli powder

1. prepare your lentils the day before next day drain , blend into a smooth mixture using a tiny bit of,water if to dry add all dumpling ingredients and whip into a semi light batter
2. heat the oil devide the butter into round balls of a small meatball size ,
3. deep fry until golden brown
4. soak the fried dumplings in luke warm water for about 20 minutes then gently squeeze the excess water out and put them in a deep dish .
5. beat the yoghurt until smooth add all the rest of yoghurt ingredients.
6. cover the dumplings with the sauce and refrigerate for 30, minutes or so.
7. heat oil in separate pan fry the potatoe sticks until golden brown season with salt and chilli , serve with chutney or mixed salad

lentils, pepper, deepfrying, semolina, fresh ginger, green chilli, coriander stems, cumin seeds, sweet paprika, salt, potatoes, salt, chilli powder

Taken from cookpad.com/us/recipes/338882-sigs-lentil-dumplings-with-crisped-potatoes (may not work)