Pumpkin Leaf Red Lentil Fritters (Kumropataye Musur Daler Bora)

Ingredients

• 5 pumpkin leaves
• 3/4 cup red lentils (masoor dal), soaked
• 1 onion, finely chopped (optional)
• 3 green chilies, finely chopped
• 1/2 tsp cumin powder
• 2 tbsp gram flour (besan)
• 2 tbsp rice flour
• 1/2 tsp turmeric powder
• to taste Salt
• 1 tsp finely chopped ginger
• as needed for frying Mustard oil

Steps

1. Drain the soaked red lentils well and grind them with 2 green chilies into a smooth, thick paste using a blender or a traditional grinding stone.
2. Transfer the lentil paste to a bowl. Add turmeric powder, cumin powder, salt, gram flour, rice flour, chopped ginger, chopped green chilies, and chopped onion (if using). Add a little water if needed and mix well to form a thick batter.
3. Wash the pumpkin leaves thoroughly, trim the thick stem at the top, and pat them dry.
4. Spread a layer of the lentil batter on one side of a pumpkin leaf. Fold it in half, apply another layer of batter, then fold once more. Coat both sides evenly with the remaining batter.
5. Heat mustard oil in a frying pan over medium heat. Carefully place the coated pumpkin leaves into the hot oil and fry on low to medium heat until both sides turn golden brown and crisp.
6. Remove and drain on a paper towel. Serve hot with steamed rice and dal for a comforting traditional meal.