Red Lentil Fritters with Ginger-Yogurt Sauce

Soak lentils in 4 cups water in a medium bowl for at least 4 hours or overnight.

Rinse the lentils. Transfer to a food processor along with two-thirds of the scallions, cilantro, onion, egg, garlic, curry powder, cumin, turmeric and 1/4 teaspoon salt. Pulse until coarsely chopped. Refrigerate for 10 minutes.

Meanwhile, whisk yogurt, lime juice, ginger, 1/4 teaspoon salt and the remaining one-third of the scallions in a small bowl. Set aside.

Place flour in a shallow dish. Using about 3 tablespoons each, scoop 6 balls of the lentil mixture into the flour and gently roll to coat. Flatten into 1/2-inch-thick patties.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Using a fork or spatula, carefully transfer the patties to the pan and cook, flipping once halfway, until golden brown, about 4 minutes total. Transfer to a paper-towel-lined plate.

Repeat with the remaining lentil mixture and 2 tablespoons oil. Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve the fritters with the sauce. Garnish with more cilantro, if desired.