Masoor Dal Cutlets

Crispy outside, soft inside—these Red Lentil Cutlets are a delicious way to turn humble pantry staples like whole red lentils, potatoes, and onions into a crowd-pleasing snack or meal.

Great as a snack, starter, burger patty, or even cocktail bites.

Ingredients:

• 1 cup whole red lentils (whole masoor dal), soaked 2–3 hours

• Water (for soaking and cooking)

• Salt, to taste

• 2 medium potatoes, boiled and grated

• 1/2 cup red onions, finely chopped

• 1 tablespoon crushed ginger-garlic-green chili paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder (or cayenne/paprika)

• 1 teaspoon garam masala (or Cajun/peri-peri/Italian seasoning)

• 2 tablespoons chopped fresh coriander

• Optional: 2 tablespoons chopped mint leaves

• Oil, for pan-frying

Instructions:

Step 1: Prepare the Red Lentils

1. Wash soaked lentils 2–3 times thoroughly.

2. Pressure cook with equal quantity of water and a pinch of salt for 2–3 whistles.

3. Drain excess water completely and let the lentils cool.

Step 2: Prep the Cutlet Mixture

1. In a large mixing bowl, combine cooled lentils and grated boiled potatoes.

2. Add chopped onions, ginger-garlic-chili paste, turmeric, chili powder, garam masala, coriander leaves, and salt.

3. Optional: Add chopped mint leaves for added freshness.

4. Mash and mix everything well to form a moldable dough.

Step 3: Shape the Cutlets

1. Divide the mixture into equal lemon- or orange-sized balls.

2. Gently flatten into tikkis or kebab shapes.

3. Optionally, you can coat them in breadcrumbs for a crispy crust or use them as burger patties.

Step 4: Pan Fry

1. Heat oil in a non-stick pan over medium heat.

2. Place cutlets in the pan without overcrowding.

3. Cook until golden and crispy on both sides, flipping gently.

Serving Suggestions:

• Serve hot with green chutney, ketchup, or yogurt dip.

• Use in burgers or wraps.

• Great as tea-time snacks or lunchbox fillers.

Tips:

• Let lentils and potatoes cool completely before mixing.

• Customize spices to your liking.

• Mixture can be shaped and refrigerated in advance.

• For a party version, make mini tikkis for cocktail starters.