Prassy tells me of a friend who uses masoor dal in place of potatoes or bread as a filler. It get the wheels turning making me contemplate the possibilities. Mum used to make delicious small rissoles of masoor, which are just too complicated to put together. This is a stab in the twilight, not quite dark, as I try to recollect her recipe.
Masoor dal and potato are pressure cooked till soft. Grated carrots and garlic are quickly sauteed and added to mashed masoor and potato. Spices and fresh cilantro flavor the mash. I form small patties to shallow fry them. It is not quite my mother's version, nevertheless an easier one that I relish.
MASOOR DAL CUTLETS
Makes 10
1 cup Masoor dal
1 large Potato
1 Carrot, grated coarsely
2 Garlic cloves, minced finely
1 teaspoon Canola Oil
1/4 teaspoon Turmeric powder
1/2 teaspoon Chile Powder
1/4 teaspoon Garam Masala
1/4 teaspoon Ginger Powder
1/4 teaspoon Amchur or dried Mango powder
1/2 teaspoon Kosher Salt
2 tablespoons Breadcrumbs
3 tablespoons Cilantro, roughly chopped
Canola Oil Spray
Wash masoor well.
Place in a pressure pan along with potato. Add enough water to cover the masoor and pressure cook 15 minutes. Peel cooked potato. Cool and mash masoor and potato. Use 1 1/2 cups masoor and use the rest in an another recipe.
Heat oil in a saucepan. When hot add grated carrots and minced garlic. Saute for a few minutes on a low flame.
Add masoor and potato mash to carrots.
Add spices and salt to mash. Saute for a few minutes.
Take masoor off the flame and add breadcrumbs and cilantro. Mix and cool mash.
When the mash has sufficiently cooled, form into small lemon sized balls , flattening them into patties.
Heat a nonstick saucepan over medium flame.
Spray with canola oil.
Shallow fry patties a few minutes on both sides till brown and crisp.
Enjoy them hot or reheated. Both ways are delicious.
I am satisfied! More plant based protein. Yes I add the potato and a little crumbs. The next time I will make them sans carbs. Lets see what that will result in.
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