Follow each step to make the recipe successfully.
Soak sabudana (tapioca pearls) for . After soaking, wash the sabudana 3-4 times under running water and drain thoroughly to remove all excess water. Transfer the drained sabudana to a bowl.
Soak chana dal for . In a large bowl, combine the soaked chana dal, the prepared sabudana, 2 boiled and grated potatoes, 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon garam masala, 3-4 small chopped sweet peppers, and 1 tablespoon ginger garlic paste. Mix all ingredients thoroughly until well combined.
Taste the mixture and adjust salt and spices according to your preference. Divide the mixture into 12 equal portions and form them into round patties.
Place the formed patties in the air fryer basket. Air fry at 350°F (approximately 175°C) (175°C (approximately 345°F)) for . Check halfway through and flip the patties if necessary to ensure even cooking and browning.
In a microwave-safe bowl, add 2 tablespoons of oil, 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1/4 cup peanuts, and 1/4 cup cashews. Microwave for until the nuts are lightly and the seeds are fragrant.
To the bowl with the ingredients, add 1/2 teaspoon turmeric powder, 1 teaspoon salt, and 3 tablespoons of tamarind paste. Mix well to combine all ingredients. Microwave for an additional .
Add 3 cups of cooked rice to the tamarind mixture in the bowl. Mix thoroughly until the rice is evenly coated with the tamarind paste and spices.
If cooking fresh rice, wash 2 cups of basmati rice thoroughly. Transfer the washed rice to the Instant Pot inner pot and add 4 cups of water. Cook according to your Instant Pot's instructions for basmati rice (typically on 'Rice' setting or Manual/Pressure Cook for with natural release).
Serve the hot, air-fried lentil patties alongside the flavorful microwave tamarind rice for a complete meal.
No Garam masala?
No Garlic (fresh)?
No Tamarind paste?
Complete this step earlier to save time later.
Soak sabudana (tapioca pearls) for 1 hour. After soaking, wash the sabudana 3-4 times under running water and drain thoroughly to remove all excess water. Transfer the drained sabudana to a bowl.
Soak chana dal for 1-2 hours. In a large bowl, combine the soaked chana dal, the prepared sabudana, 2 boiled and grated potatoes, 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon garam masala, 3-4 small chopped sweet peppers, and 1 tablespoon ginger garlic paste. Mix all ingredients thoroughly until well combined.
Keep your leftovers fresh and ready to enjoy.
To store soaked sabudana for more than two weeks, wash it 3-4 times, drain all water, and store it in an airtight container in the refrigerator.
Use leftover cooked rice for the tamarind rice recipe to save time.
Small details that can improve the final result.
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