Serves: 2 ; Preparation Time: 20min
Green gram Soaking Time: 4 hrs
There are varieties of dishes that can be prepared using Green gram (Moong dal). It is a good source of fibre. Green gram (moong dal) gravies mixed with onion & tomato paste can be served as a side dish for all indian breads (Roti/Tandoori roti/ Naan/Rumali roti…).
Green gram cutlet when served with any tangy sauce / sweet chutney / mayonnaise, makes it an even more mouth-watering snack/starter. The green gram must be soaked well until it becomes soft and later it needs to be cooked in a pressure cooker so that, the green gram is soft enough to make cutlets.
Many other new / preferred ingredients can also be added according to one’s taste.
- Mashed Green gram (moong dal) :
(soaked for 4 hrs, cooked for 10min in a pressure cooker & mashed) – 1 large cup green gram soaked in 3 cups of water.
- Onion chopped – 2 teaspoons
- Cumin seeds – 1/2 teaspoon
- Green chillies chopped – 1/2 teaspoon
- Red chilli powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Grated cheese – 1/2 cup
- Curry leaves chopped – 1 teaspoon
- Cornflour – 1/2 cup
- Salt for taste
- Oil (for roasting cutlets on a pan)
- Take a mixing bowl and add mashed green gram(soaked, cooked and mashed moong dal), 2 teaspoon chopped onion, 1/2 teaspoon chopped green chilli, 1/2 teaspoon cumin seeds (jeera), 1/2 teaspoon red chilli powder, 1/2 teaspoon coriander powder, 1 teaspoon chopped curry leaves, 1/2 cup grated cheese and salt as per requirement. Mix all the ingredients well.
- Divide the mixture into portions, shape them into small balls and then flatten them a little to give a “Cutlet shape”.
- Roll each of the flattened cutlets on the cornflour.
- Heat the pan on a medium flame.
- Roast the cornflour coated cutlets on both the sides, with little oil, on a low flame.
- Once the cutlets turn completely golden brown, take them onto a serving plate.
- Serve hot green gram cutlets with any sauce ( Tomato ketchup/ Mayonnaise)