By Rittwik Naskar
Image Credit: geekrobocook.com
An appetizing tea-time snack, masoor dal cutlets are crisp on the outside, with a smooth texture on the inside. Perfect for rainy days or a lazy afternoon indoors, here's how to make it following these simple steps.
1 cup masoor dal, soaked 2 onions, finely chopped ¼ cup fresh coriander leaves, finely chopped 1 tsp ginger garlic paste 2 green chillies, finely chopped 1 tsp cumin seeds, red chilli powder, garam masala powder, and salt ¼ tsp asafoetida ¼ cup vegetable oil
Soak the dal for 15–20 minutes in adequate water. Meanwhile finely chop the onions, fresh coriander leaves, and green chillies and set them aside.
Drain the soaked dal and blend it in the mixer using very little water. Heat 2 tablespoons of oil in a pan and add cumin seeds and asafoetida.
Add half of the chopped onions and fry them till they turn golden brown. Add the masoor dal paste to the same pan and cook it on low heat stirring constantly till it turns light brown.
Transfer it to a bowl. Let the dal mixture cool down before incorporating the remainder of the chopped onions, garlic paste, green chillies, coriander, spices, and salt.
Grease a large plate with oil. Spread the dal mixture with ¼ inch thickness and let it set in the fridge or at room temperature.
Once set, cut into equally shaped squares. These cutlets can now be stored in the fridge for frying up later.
Heat ⅓ cup of oil in a frying pan and shallow fry these cutlets till golden brown on each side. Serve them hot alongside chutney or ketchup.