Monday, 4 July 2011

Moong Dal Cutlets....Lentil cutlets



2 cups moong dal soaked for about 4 hours

1 medium onion finely chopped

2 green chillies

4-5 cloves garlic

2 inch ginger

1 tsp cumin seeds

1 tsp red chilli powder

1/3 cup grated coconut

3-4 medium sized potatoes boiled, peeled and mashed

salt to taste

1 cup chopped coriander

juice of 1/2 lemon

vegetable oil to cook
Method
Grind the moong dal with green chillies, garlic, ginger and cumin seeds. Do not grind it very fine. Let it be somewhat coarse. In a thick bottomed vessel, add about 3-4 tbsp oil and heat it. Add the chopped onion and allow it to cook until it is translucent. Add the turmeric and chilli powder and stir for a minute. Add the ground moong dal, salt and grated coconut. Keep stirring it so that it does not stick to the bottom of the vessel. Despite all your efforts, the batter will stick to the vessel so do not worry much about it. Just ensure that it does not burn, so you need keep it on a slow flame. When it has slightly thickened, cover it and allow it to cook in it's own steam on a low fire. Check for doneness by checking if the tiny grains are completely cooked.
Allow it to cool. Scrape the batter from the pan and transfer to a large plate. Knead it well. Now add the mashed potatoes in the proportion of 1:3 ie. 1 portion of potatoes for 3 portions of moong mix. Add the lemon juice, coriander leaves and some extra salt if required.
Shape them into heart shape using a heart shaped cutter. Alternatively you can shape them into a small rounds too.



Shallow fry them directly and serve warm with some tomato sauce.

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