Pan-fried lentil kofta served with cumin rice and lemon yogurt sauce.
1 eggChicken eggs
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70 gGreek Yogurt
0.5 cupRed Lentils
10 gGarlic
0.5 cupRice
2.25 cupsWater
1.5 tbspLemon Juice
0.5 cupBreadcrumbs
5 gCumin
3 gCoriander Seeds
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with 220 ml water, half the cumin, and salt for 18 minutes.
Simmer red lentils with the remaining water for 14 minutes until soft, then drain well.
Mix lentils with breadcrumbs, chicken eggs, coriander seeds, garlic, remaining cumin, salt, and black pepper; shape into kofta.
Pan-fry the kofta in cooking oil for 8 minutes until browned.
Mix Greek yogurt with lemon juice and serve with kofta and spiced rice.