Red Lentil and Kale Pakora with Spiced Yogurt Dip

Sort and rinse 1.5 cups red lentils under cold water until water runs clear. Soak in 3 cups cold water for 30 minutes to soften.

While lentils soak, remove kale stems and roughly chop 2 cups leaves. Rub with a pinch of salt and let wilt for 5 minutes, then squeeze out excess moisture.

Drain and rinse the soaked lentils. Pat dry with a clean kitchen towel — excess moisture makes the batter too wet.

In a food processor, combine drained lentils, 3 garlic cloves, ginger piece, and shallot. Pulse until a coarse, grainy paste forms — some texture should remain, not a smooth puree.

Transfer to a large bowl. Add wilted kale, cumin, paprika, cayenne, turmeric, salt, and black pepper. Stir to combine.

Fold in flour and baking powder until a thick, cohesive batter forms. Add lemon juice and chopped cilantro, mixing until evenly distributed.

In a small bowl, whisk together yogurt, minced garlic paste, lemon juice, cumin, and salt until smooth and creamy.

Fold in fresh mint. Taste and adjust salt or lemon as needed. Refrigerate until ready to serve.

Pour 4 cups sunflower oil into a deep heavy-bottomed pot or Dutch oven. Attach a thermometer and heat to 175C (350F) over medium-high heat.

Using your hands or two spoons, scoop tablespoon-sized portions of batter and carefully drop into the hot oil. Do not overcrowd — fry in batches of 6-8.

Fry 3-4 minutes per side, until deeply golden and crispy at the edges. Flip once when the bottom turns golden brown. Use a slotted spoon to transfer to a paper-lined plate.

Rest 2 minutes on the paper towels to drain excess oil. Serve immediately with the chilled spiced yogurt dip alongside.