Sprouted Moong Dal Cutlets Recipe

Sprouted Moong Dal Cutlets are a healthy and delicious snack made from sprouted moong dal, mixed vegetables, and spices. These cutlets are packed with protein, fiber, and nutrients, making them a nutritious option for a quick and easy meal. The sprouted moong dal adds a unique texture and flavor to the cutlets, while the vegetables provide a burst of freshness. These cutlets can be enjoyed as a snack or served as a side dish with chutney or ketchup.

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45minstotal
45m.total
Sprouted Moong Dal Cutlets
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Ingredients for Sprouted Moong Dal Cutlets Recipe

  • 1/4 cup Sprouted Moong Dal
  • 0.13 cup Mixed Vegetables, Grated
  • 1/4 Small Onion, Finely Chopped
  • 1/2 Green Chilies, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Cumin Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • as needed Oil For Shallow Frying

Directions: 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.
Nutrition
value
98
calories per serving
< 1 g Fat3 g Protein18 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    18g
  • Fiber
    4g

MacroNutrients

  • Carbs
    18g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    2mg
  • Vitamin A
    259mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    30mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    < 1mg
  • Phosphorus
    57mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp