By Aditi Saraswat
August 24, 2026
Give your morning breakfast a protein-rich boost with these moong dal cutlets. Soaked lentils, vegetables and spices are blended to make crisp cutlets that can be shallow-fried on a tawa and pair well with chutney or even curd.
1 cup yellow moong dal 1 small carrot, grated ½ cup boiled peas 1 small onion, finely chopped 1 green chilli, finely chopped 1 tsp ginger, grated ½ tsp cumin powder ½ tsp red chilli powder ½ tsp garam masala 2 tbsp coriander leaves, chopped 2 tbsp breadcrumbs 1 tbsp lemon juice Salt to taste 2–3 tbsp oil, for shallow frying
Wash the moong dal thoroughly and then soak it overnight. Drain thoroughly so that there is little water left when you grind.
Grind the soaked dal to make a coarse paste without adding much water. Transfer this to a bowl and mix in chopped vegetables, spices and breadcrumbs.
Add lemon juice and fresh chopped coriander and mix everything well. Divide the mixture into equal pieces and shape them into firm, flattened cutlets.
Heat the tawa, grease it lightly with a little oil and place the cutlets on it. Cook until one side turns crisp and golden.
Flip it gently and cook the other side as well. Serve hot with mint chutney, yoghurt dip or tomato chutney.