Indian Spiced Dal Chawal Arancini - Baked Version

This baked Dal Chawal Arancini with pickled mayonnaise, split bengal gram salad, and raspberry sauce tastes so good. It is loaded with flavours.

Recipe Source Link:https://www.mygingergarlickitchen.com/indian-spiced-dal-chawal-arancini-paired-with-pickled-mayonnaise-split-bengal-gram-salad-and-raspeberry-sauce-baked-version/

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RECIPE INGREDIENTS

» For Arancini //

• 1 cup basmati rice, cooked
• 3/4 cup yellow lentils, cooked
• 2 tablespoons olive oil for brushing
• 1 teaspoon garlic, crushed
• 1 teaspoon ginger, crushed
• 1 medium-sized yellow/red bell pepper, finely chopped
• 2 medium-sized carrots, peeled and finely chopped
• 5 button mushrooms, stems removed, very finely chopped
• 1/4 cup frozen peas
• 1/2 cup breadcrumbs
• 1/2 teaspoon turmeric powder
• cayenne pepper or red chili powder
• 1/2 teaspoon cumin powder
• 2 teaspoons cumin seeds
• 1/4 teaspoons garam masala powder
• Salt and pepper, to taste
• Breadcrumbs for dusting

» For Raspberry Sauce //

• 3/4 cup raspberries
• 1 1/2 tablespoons icing sugar

» For Split Bengal Gram Salad //

• 1/2 cup split bengal gram, boiled
• 2 tablespoons carrot, chopped
• 2 tablespoons onion, chopped
• 2 tablespoons tomato chopped
• 2 tablespoons cucumber chopped
• 1/2 teaspoon chaat masala
• olive oil teaspoon lemon juice
• 1 teaspoon olive oil
• Salt & pepper to taste

» For pickled mayonnaise //

• 2 tablespoons grated mango pickle
• 1/4 cup mayonnaise

RECIPE INSTRUCTIONS

» Making Arancini //

1. Take a large mixing bowl. Add rice, lentils, mushroom, bell pepper, green peas, carrot, crushed garlic, crushed ginger, cumin seeds, cayenne pepper, turmeric powder, garam masala powder, breadcrumbs, salt, and pepper. Mix well to make a mixture.
2. Use wet hands to form the mixture into golf ball sized balls. Repeat with the remaining risotto to make about 15 balls.
3. Roll 1 ball in the flour and shake off excess. Repeat with the remaining balls.
4. Refrigerate for 30 minutes.
5. Preheat oven to 180C. Line 2 baking trays with non-stick baking paper.
6. Place on the prepared tray. Brush the arancini with olive oil. Bake in oven for 20 minutes or until crisp and golden.
7. For raspberry sauce

» Making raspberry sauce //

1. Place raspberries and icing sugar in a small food processor, and process until pureed. Press the raspberry puree through a sieve and discard the seeds.

» For split bengal gram salad //

1. Take a mixing bowl. Add all the ingredients, and mix well. Refrigerate for 30 minutes.

» Making pickled mayonnaise //

1. Take a mixing bowl. Add both the ingredients, and mix well until smooth.

» Serving //

1. Serve Indian spiced baked arancini with pickled mayonnaise, split bengal gram salad, and raspberry sauce. Garnish with fresh strawberries and serve.

RECIPE NOTES

1. No notes for this recipe.