Name: Masoor Daal Cutlet recipe by Shilpa gupta at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5
Ingredients: Pink masoor dal 1 cup; Boiled potatoes 2; Finely chopped onions 1 cup; Finely chopped ginger 2 tsp; Finely chopped green chilies 2; Finely chopped green coriander 1/2 cup; Salt 1 tsp; Red chilli powder 1/2 tsp; Raw mango powder 1/2 tsp; Cumin Seeds 1 tsp; Asafoetida 1/2 tsp; Ghee 1 tbsp; Oil or frying

ABOUT Masoor Daal Cutlet RECIPE

Gluten free cutlets with pink masoor daal. Soaked ground daal is roasted first then shaped into cutlets and deep fried.

Ingredients Serving: 5

Pink masoor dal 1 cup
Boiled potatoes 2
Finely chopped onions 1 cup
Finely chopped ginger 2 tsp
Finely chopped green chilies 2
Finely chopped green coriander 1/2 cup
Salt 1 tsp
Red chilli powder 1/2 tsp
Raw mango powder 1/2 tsp
Cumin Seeds 1 tsp
Asafoetida 1/2 tsp
Ghee 1 tbsp
Oil or frying

Instructions

Wash and soak daal for 15 minutes.
Grind daal into a thick paste.
Heat ghee in a wok.
Crackle cumin seeds and add asafoetida.
Add half of the onions and fry golden.
Add ground daal and roast well. This needs a little effort. Keep scraping from the bottom and break lumps.
When cool,add grated boiled potato, remaining onions, ginger, green chillies and green coriander.
Add salt, red chilli powder, raw mango powder and mix well.
Make into a dough adding 1 to 2 tbsp water as needed. Add water just enough to bind mixture not more than that.
Divide into small portions and roll into desired shape.
Deep fry in hot oil till golden and crisp.
Happy cooking.

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