Dal Cutlet Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 2-3 hours. Drain the water and grind them into a coarse paste.
• STEP 2.In a mixing bowl, add the lentil paste, chopped onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, turmeric powder, garam masala, and salt. Mix well.
• STEP 3.Divide the mixture into small portions and shape them into cutlets.
• STEP 4.Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.
• STEP 5.Serve hot with chutney or ketchup.

Cooking Tips

• You can add breadcrumbs or roasted semolina to the mixture to make the cutlets crispier.
• If the mixture is too wet, you can add some besan (gram flour) to bind it together.
• You can also add grated vegetables like carrots or beetroot to the mixture for added nutrition and flavor.

Storage and Serving

• Dal cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either shallow fry them again or bake them in the oven until heated through.
• Serve the cutlets as a snack or appetizer with mint chutney, tamarind chutney, or tomato ketchup.