Lentils…there are possibly million ways to cook and relish lentils and India is a blessed country, with the sheer variety of lentils grown here, the number of way these get incorporated into our daily diet and the exhaustive combinations of meals that we can make, using split dried lentils or Dal….be it Chana dal, or urad dal, toor dal or humble yellow moong dal ( skinned and split Moong beans)
While Sindhis do use variety of legumes and pulses in their daily food, the yellow Moong Dal stays the favorite. Not only we cannot live without our Dal chaawal, but this dal is also used frequently for making stuffed parathas, fry dal etc.
This time when I cooked stuffed Dal paratha, there were some leftovers.So the leftover dal was put to good use by adding some chickpea flour and spices and making patties.These were baked instead of deep frying and hence a healthy way to consume leftovers, is now being shared with you all 🙂
I used one cup of leftover dal here. So that means 1 cup of cooked dal, which was not mushy. This is what we use to stuff parathas.To make 1 cup of such dal, just boil in an open vessel, 1/2 cup (or tad bit more, depends upon the quality of lentils used) with some salt, turmeric powder, 1-2 green chilly/ies, till tender. Drain out excess water if the dal is cooked before the water evaporates completely. For making parathas, the dal should be dry and fluff. But if you want to make dal tikki, its ok if the dal gets bit mushy, because anyways we are going to add bit of water for making patty.
- 1 cup Yellow moong dal (cooked )
- 3-4 heaped tbsp Chickpea flour (Besan)
- Salt just a little
- 1small onion chopped
- A pinch of Hing (asafoetida)
- 1 tbsp Cumin seeds
- ½ tsp Amchoor powder (optional)
- Chopped coriander leaves 2-3 tbsp
- Mint leaves 4-5 leaves (Optional)
- 1 tbsp of dried pomegranate seeds or Annardana (optional)
- Water 2-3 tbsp more or less
- Take the cooked dal, which is cooled properly.Mix all the ingredients and add 2-3 tbsp of water to make a smooth dough like preparation.
- Depending upon the consistency of dal you are using, you might need more or less water. The idea is to bring together all the ingredients, and you should be able to take a lump of this mixture and shape it in a patty.
- If the dough is too tight, add some water, if too soft, add some more besan
- Shape the remaining dough into small patties and arrange these on a greased baking tray maintaining some distance between each patty.
- Brush some oil on the surface of each patty and grill/ bake till brown. I grilled these in Grill mode of my Microwave/convection oven for nearly 18 minutes.There wasn't any need to turn over and bake on another side of the patty. The cooking time and temperature may vary from Oven to Oven.)
- You can shallow fry or deep fry the tikkis.
- Enjoy with Ketchup or chutney or your choice.