Labneh Stuffed Lentil Kibbeh Served with Mango Chilli Dressing

Ingredients
For the lentil kibbeh
1 cup split Bengal gram
1/2 tsp turmeric powder
coarse sea salt to taste
1 small onion, chopped
1 tsp cumin powder
1 tsp coriander powder
fresh coriander, few sprigs
1/2 cup bread crumbs
vegetable oil for frying

For the labneh
1 cup hung yogurt
1/2 tsp fresh mint leaves, chopped

For the mango chilli dressing
3 tbsp mango purée
1 tsp red chilli powder
1 tsp vinegar
2 tbsp olive oil
coarse sea salt to taste

Method
For the lentil kibbeh
Boil the Bengal gram with turmeric powder and salt. Strain the dal once cooked and grind in a food processor along with onion, cumin powder, coriander powder, sea salt, green coriander and bread crumbs to form a dough-like mix.

For the labneh
Mix the hung yogurt with the mint leaves and set aside.
Divide the lentil dough equally into medium-sized balls. With your thumb make a depression in the centre and stuff each dough ball with about 1 tbsp labneh, sealing the filling inside.
Shape the balls carefully so that they are flat from the bottom and conical from the top. Place on a greased plate.

For the mango chilli dressing
Blend the mango purée, red chilli powder, vinegar, olive oil and sea salt in a mixer to a smooth purée.
Heat the oil in a pan; deep-fry the kibbeh till golden brown. Remove and drain the excess oil on absorbent kitchen paper towels. Repeat till all are fried.
Serve hot with the mango chilli dressing.