Vegan Lentil and Hemp Seed Meatballs in a Hemp Seed Curry

chef – Megha Kohli

Lentil meatballs

1 cup cooked red lentils, drained well
12 cup cooked millets
3 tbsp tomatoes, chopped
1 tbsp ground pumpkin seeds
2 -3 tbsp hulled/shelled hemp seeds
1 tbsp gram flour (besan)
12 tsp garlic powder
12 tsp onion powder
¼ tsp salt, or to taste
18 tsp black pepper, or to taste
1234 cup Panko bread crumbs

Combine all ingredients except bread crumbs in a food processor and pulse about 6 -8 times, until combined. Don’t over mix. Add the breadcrumbs to a shallow bowl. Use a tablespoon to scoop out the bean mixture and use your hand to mold into a ball. You can’t really roll them in your hand; gently shape them. Then, coat the bean balls in the crumbs by gently pressing and rolling them into the crumbs. Put aside and make the curry

Hemp curry

200 g Hemp seed
60 ml Mustard oil
5 g Jakhia seeds
20 g Ginger
15 g Garlic
5 g Green chilli
300 g Onion
200 g Tomato
20 g Yellow chilli
10 g Cumin powder
Salt to taste

Soak hemp in water for 1 hour. Then puree and strain using fine sieve. Using a mortar and pestle, smash ginger, garlic, green chili, onion and tomato. Keep in separate bowls. In a pan heat oil, then add jakhia. Then, add the ginger and garlic and green chili and let it cook. Once golden brown, add the onion and cook. Add a pinch of salt. Once it starts to get golden brown, add the tomatoes and cook. Once they leave oil add the dry spices and allow them to cook. Add the vegan meatballs next and cook for 20 minutes. Finally add the hemp paste by passing it through a fine sieve. Cook for 15 minutes. Check seasoning. Serve!

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