Indian corn dhal & chickpea fritters recipe | WW TASTE

Ingredients

• 1 T olive oil
• 2 T butter or ghee
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 x 10 cm fresh ginger piece, grated
• 3 pods cardamom, crushed
• 2 T garam masala
• 2 t turmeric
• 3 cloves
• 1 red chilli, finely chopped
• 1 cinnamon stick
• ½ t smoked chilli flakes
• 1 sprig curry leaves
• 4 ripe tomatoes, roughly chopped
• 250 g red split lentils
• 1 T tomato paste
• 3 cups vegetable stock or water
• salt, to taste
• 3 cobs sweetcorn, kernels removed
• Woolworths rotis, for serving
• double-cream yoghurt, for serving
• lemon wedges, for serving
• For the chickpea fritters:
• 150 g chickpea flour
• 1 t baking powder
• 1 free-range egg
• 2 cups baby spinach finely sliced
• 1 green chilli, finely chopped
• 1 spring onion, finely chopped
• sunflower oil for frying