Moong Dal Cutlet
1 cup cooking oil
¾ cup of whole moong dal (green)
1 tbp minced garlic
1 tsp chopped ginger
1 tbp green chilies
1 tbp chopped coriander
1 tbp chopped mint leaves Spices
½ tsp red chili powder
1 tsp coriander powder
1 tsp dry mango powder
Salt to taste
· Soak the green moong dal overnight.
· Line a flat dish with brown paper to remove excess oil from cutlets
Drain the moong dal and save the water’s for grinding. In a food processor grind the moong dal into a rough, coarse paste. The mixture should be thick enough to form patties. Add garlic, ginger, green chilies, coriander, mint leaves, dry seasonings to the paste
In a round bottom pan, heat up a cup of cooking oil over a medium flame. Form two inch balls of the dal paste and gently flatten them and carefully lower them into the cooking oil. Fry until golden brown on both sides (about a minute).
Fish them out and place over a dish covered with brown paper to remove excess oil. Serve hot with mint chutney!