Sprouted Moong Dal Cutlets Recipe

Cooking Directions

• STEP 1.1. Rinse and soak the moong dal overnight. Drain the water and let it sprout for 8-10 hours.
• STEP 2.2. Boil the sprouted moong dal until it becomes soft and tender. Drain any excess water.
• STEP 3.3. In a mixing bowl, mash the boiled moong dal. Add grated vegetables, chopped onions, green chilies, ginger-garlic paste, and spices.
• STEP 4.4. Mix well to form a dough-like consistency. Divide the mixture into equal portions and shape them into cutlets.
• STEP 5.5. Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 6.6. Serve the sprouted moong dal cutlets hot with chutney or ketchup.
• STEP 7.7. For storage, refrigerate the leftover cutlets in an airtight container. Reheat in a preheated oven or on a stovetop before serving.

Cooking Tips

• You can add breadcrumbs or roasted semolina to the mixture to bind it better.
• To make the cutlets more flavorful, you can add chopped coriander leaves and mint leaves.
• If you prefer a spicier taste, increase the quantity of green chilies or add red chili powder.
• For a healthier option, you can bake the cutlets instead of frying them.

Storage and Serving

• Sprouted Moong Dal Cutlets can be stored in the refrigerator for up to 3-4 days.
• Serve the cutlets as an appetizer or snack with mint chutney, tamarind chutney, or tomato ketchup.
• You can also serve them as a side dish with roti, rice, or salad for a complete meal.