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Ingredients

• Puffs:
• 3/4 cup dried small red lentils
• 3 tablespoons water
• 3 1/2 cups coarsely chopped spinach (about 5 ounces)
• 2 tablespoons thinly sliced green onions
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped seeded serrano chile
• 2 teaspoons all-purpose flour
• 3/4 teaspoon kosher salt
• 1/8 teaspoon baking powder
• 1 garlic clove, minced
• 3 tablespoons peanut oil, divided
• Dip:
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 4 pitted prunes
• 4 whole pitted dates
• Remaining Ingredient:
• Cilantro sprigs (optional)

Description

The Lentil Puffs, Studded With Spinach And Cilantro, Are A Specialty In The Northern And Western Parts Of India, Where They Are Enjoyed With Various Sauces. Make These Up To An Hour Ahead. To Reheat, Lightly Cover And Place In A 250º Oven For 12 Minutes

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