Lentils are used often in Sri Lankan cuisine. Their earthy flavor and creamy texture make them ideal for soups, sides and crispy fritters called dhal vade.

Serves 4–6

Prep time: 30 minutes

Cook time: 15 minutes

Bring the water to a boil and add the lentils and two cloves of garlic. Simmer for about 20 minutes or until lentils are tender. Drain and add to a large mixing bowl.

Take about half of the cooked lentils and puree them in a food processor with cooked garlic, and 3 remaining raw cloves, cumin, chili powder, salt, and pepper.

Add the puréed mixture back into the whole lentils and stir in cilantro and bread crumbs. The mixture should be slightly moist, but firm. If it’s too dry add a little water; if it’s too wet add more bread crumbs. Take about 2–3 tablespoons of the mixture and form into flat discs, about 1/2-inch thick.

In a large frying pan heat oil over medium high heat. Add the fritters and sear on each side until golden brown. Drain on paper towel and serve immediately with yogurt sauce (recipe below).