DAL CUTLET

INGREDIENTS
2 cups leftover cooked moong dal, chana dal or arhar dal
1 cup suji (semolina)
3/4 cup breadcrumb
1 chopped onion
1/2 tsp mustard seeds
1 tsp chaat masala
1 tsp garam masala
1 tsp coriander powder
salt and chilli to taste
oil for frying




METHOD
Heat some oil in pan, add mustard seeds let it splutter. Add onion and saute till golden in colour. Add salt, chilli, garam masala, coriander powder, chaat masala.

Mix well add cooked dal and suji. Give a good mix. Keep stirring it on low flame till it become like thick dough and leave the sides of pan as shown in pic.

Transfer in a bowl and keep aside and let it come down to room temperature, add bread crumbs.

Make medium sized balls and press it flat between the centre to give cutlet shape.

Put some oil on pan and shallow fry or deep fry.

Serve with grated carrot and lemon.



 




KEEP YOUR LEFTOVER DAL IN FRIDGE OVERNIGHT OR FOR 1 DAY SO THAT IT BECOMES THICK. AVOID USING FRESH DAL AS IT MIGHT BECOME DIFFICULT TO COMBINE IT WELL.




Pictorial:

 1. Put mustard seeds in oil, let it splutter, saute onions till golden in colour.

2. Add salt and masalas.

3. Add cooked dal.

 4. Now goes suji. Mix well and cook on low flame.

 5. It should become like thick dough and start leaving the sides of pan.

6. Let it come down to room temperature.

 7. Mix again, it's ready to take shape of cutlet.

 8. I made both round and oval shapes.

 9. Deep fry or shallow fry.

10. Let it become crispy from both the sides.

11. Serve!!