Dal ki Goli (Indian Lentil Balls Snack): delicious and easy snack is made using leftover dal/lentil, carrots, cilantro, spices, and sweet-spicy sauce. Perfect for anytime snacks or parties, served along with chai or coffee. Makes for a great low-carb meal along with salad.
This ‘Dal ki Goli’ or ‘Indian Lentil Snacks’ is one of my mom’s favorite recipes, especially for our after-school lunches.
To begin with, my mom’s cooking was extremely popular among family, friends, neighbors, and so on and she had this knack of turning even the most bland/boring food into something extraordinary – finger-licking good!
Dal or Indian Lentil or Indian Dhal, as many know it, is a common everyday menu in most Indian homes and also, definitely one recipe which many kids don’t relish much. Hence, every now and then, Mom used to transform it into a completely delicious (not recognizable) dish … which I used to eat without even a single excuse.
This is one of those recipes and I’ll be sharing many more in the future.
So, these ‘Lentil Balls’ (also one of the names), I literally used to munch on right from the pan or along with thin soft roti spread with ghee or with steamed rice.
Also, this recipe is not just extremely delicious but also healthy, low carb, vegan, and glutenfree. Makes a great meal/snack for a strict vegetarian diet or high protein diet.
Dal ki Goli (Indian Lentil Balls) Ingredients:
- Leftover cooked dal (check notes for uncooked)
- Shredded carrots (I’ve used 3 medium carrots)
- Finely chopped cilantro (coriander leaves)
- Chopped green onion (scallions)
- Sweet-spicy sauce (use as per preference)
- Olive oil – for sautéing dal and spices
- Rai dana (mustard seeds)
- Turmeric powder
- Salt (use as per taste)
- Red chili powder
- Sonth (ginger powder)
- Red chili flakes
- Safed til (sesame seeds – optional)
How to Make the Leftover Indian Lentil Balls Snack:
As with most of my recipes, this is extremely simple to make. We divide the entire process into 3 major steps:
Making the Dal Goli :
By sauteeing the leftover dal in pan to a thick consistency. Then cool it to room temperature.
Then take 1 tbsp amount in hand and shape them into round balls. Follow this process till all the goli’s are made and then keep them aside on a plate.
Make the Veggie & Spice Mix:
In the same pan, add more oil and saute the dry spices and veggies together for few minutes.
Then remove this mixture to a bowl.
Make the Dal ki Goli or Lentil Balls:
In the same pan, add more oil and cook the uncooked dal goli’s till they are cooked on both sides.
Then add the sauteed mixture to the cooked goli and saute everything together for a few minutes.
Do the final taste test and then turn off the heat.
Transfer to a serving bowl and enjoy.
These are best served hot as a snack or can be served along:
Roti or Parantha or Poori
Steamed Rice or Fried Rice
Bread or Buns
This can be stored in the fridge for upto 2-3 days.
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- 2 cups leftover cooked dal (check notes for uncooked)
- 1/2 cup shredded carrots (i’ve used 3 medium carrots)
- 1/2 cup of finely chopped cilantro (coriander leaves)
- 1/4 cup chopped green onion (scallions)
- 4 tbsp sweet-spicy sauce (use as per preference)
- 6 tbsp olive oil - for sautéing dal and spices
- 2 tsp rai dana (mustard seeds)
- 1/2 tsp turmeric powder
- 1 tsp salt (use as per taste)
- 1/2 tsp red chili powder
- 1/4 tsp sonth (ginger powder)
- 2 pinch of asafetida
- 1/2 tsp red chili flakes
- 1 tbsp safed til (sesame seeds - optional)
Saute the Dal/Lentil for Goli:
- In a large pan, add 2 tbsp oil and add the leftover dal.
- Saute this for 5-6 minutes on medium heat till the dal is thick and clings to the spatula.
- Add 1 tsp salt + 1 tsp chili powder, mix, and turn off the heat.
- Let this mixture cool to the touch and then oil your palms.
- Take a heaping tbsp of this mixture and create round balls.
- Similarly, make the remaining dal balls and keep them aside in a plate/bowl.
Saute the Veggies & Spices :
- In the same, heat 2 tbsp oil.
- Add mustard seeds, ginger powder, asafetida, chili flakes, turmeric powder, red chili powder, salt, and 1 tsp sesame seeds, and saute everything together.
- Now, add carrots, and cilantro and saute for a minute.
- Add green onions and saute again.
- Reduce the heat and remove this mix in a bowl.
Cook the Dal Goli & Mix Everything:
- In the same pan, add the remaining 2 tbsp oil.
- Now, add the dal goli (5-6 in a pan) and cook them till evenly brown on both sides. This takes 2-3 minutes.
- Remove the cooked goli to a plate add the remaining uncooked goli to the pan and cook similarly.
- Remove the cooked goli again.
- Now add the cooked veggie mix and the cooked goli together.
- Saute this mixture for 2-3 minutes (lightly saute to prevent the lentil balls from breaking).
- Taste test and turn off the heat.
- Transfer to a serving bowl.
- Add chopped fresh cilantro and sprinkle the remaining sesame seeds.
- Serve hot and enjoy.
Dal (Lentil): I'm using leftover cooked dal, you can use raw lentils like arhar, moong chana dal, or a mix of all. If using raw, cook them as you make any dal and then let them cool completely.
Veggies: I like using carrots and cilantro in this recipe as they go really well with the mild lentil taste. You can use seasonal veggies of choice too,
Mustard Seeds: It adds a nice light spice flavor to the dish, but you can also use 'cummin seeds' instead.
Amount Per Serving: Calories: 154Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 500mgCarbohydrates: 15gFiber: 6gSugar: 3gProtein: 6g