Vegetarian Meatballs with Zucchini Noodles and Carrot Salad

Instructions

1. 1

   Cook the lentils

   • In a pressure cooker, add the rinsed masoor dal, 2 cups of water, 0.25 tsp turmeric powder, and 0.5 tsp salt.
   • Pressure cook for 3-4 whistles or until the dal is completely soft and mushy.
   • Let the pressure release naturally. Open the cooker and drain any excess water completely. The dal should be thick.
   • Mash the dal well and let it cool down.
2. 2

   Prepare the meatball mixture

   • Once the dal is cool, transfer it to a large mixing bowl.
   • Add 1 chopped onion, 1 tsp ginger-garlic paste, green chili, 1 tsp coriander powder, 0.5 tsp garam masala, and 0.5 tsp salt.
   • Add the breadcrumbs and chopped coriander leaves.
   • Mix everything well until it forms a firm, non-sticky dough. If it's too wet, add a little more breadcrumbs.
3. 3

   Shape and cook the meatballs

   • Grease your palms with a little oil and divide the mixture into 16-20 equal portions.
   • Roll each portion into a smooth, crack-free ball.
   • Heat 3 tbsp of oil in a non-stick pan over medium heat.
   • Gently place the meatballs in the pan and shallow fry, turning occasionally, until they are golden brown and crisp on all sides.
   • Remove the meatballs with a slotted spoon and set aside on a plate.
4. 4

   Make the tomato sauce

   • In the same pan, add the remaining 1 tbsp of oil if needed.
   • Add the second chopped onion and sauté until translucent (3-4 minutes).
   • Add 1 tsp ginger-garlic paste and cook for another minute until the raw smell is gone.
   • Pour in the tomato puree, add the remaining red chili powder, coriander powder, and 0.5 tsp salt. Cook for 5-6 minutes until the oil starts to separate.
   • Add 0.5 cup of water, the remaining 0.5 tsp garam masala, and the crushed kasuri methi. Bring the sauce to a gentle simmer.
5. 5

   Combine and simmer

   • Gently slide the fried meatballs into the simmering sauce.
   • Coat them with the sauce, cover the pan, and let it simmer on low heat for 5-7 minutes, allowing the meatballs to absorb the flavors.
   • Do not stir too vigorously to avoid breaking the meatballs.
6. 6

   Prepare and serve

   • While the meatballs are simmering, heat a separate large pan over medium-high heat with a drizzle of oil.
   • Add the spiralized zucchini noodles and a pinch of salt. Sauté for just 1-2 minutes until they are slightly tender but still have a bite. Do not overcook.
   • To serve, divide the zucchini noodles among four bowls. Top with the vegetarian meatballs and a generous amount of sauce.
   • Garnish with fresh chopped coriander leaves and serve immediately.