Green moong dal sprouts cutlets mixed with fresh seasonal veggies is a complete package of nutrition and taste which can be served as an evening snack or a breakfast dish. Whole green moong with sprouts is included in my day to day menu. I steam them to make a moong sprout salad adding fresh salad veggies or sometimes pan fry in little oil to make these delicious cutlets
These cutlets are delicate to handle as veggies release some liquid so I add some rice flour and besan/gram flour to them. Bread crumbs can also be added for binding to make easier to pan fry easily. I add crushed roasted peanuts for the crunch. The making is very easy, not only this, you will love to have something different as snacks
Course- Breakfast/evening snack
Prep time – 30 min Cook Time – 20 min
Ingredients –
• sprouted green moong – 1 cup
• Rice flour – 2 tsp
• Besan/gram flour – 2 tsp
• Finely shredded cabbage – 1/4 cup
• Finely chopped onions – 1/4 cup
• Grated carrots – 2 tbsp
• Coriander leaves – 2 tbsp
• Roasted peanuts(crushed or pounded) – 1/4 cup
• Salt – to taste
• Red chilly powder – 1 tsp or to taste
• Chaat masala – 2 tsp or to taste
• Cumin seeds/jeera – 1 tsp
• Sufficient oil to pan fry the cutlets/2-3 tbsp
Ingredients for garnish
• A few beetroot
• some moong sprouts(raw) for garnish
STEP BY STEP
1– Steam the moong sprouts to make them soft (not mushy) and keep aside to cool
2- Take a big bowl and add all the ingredients except oil. Mix well with hands to make a dough
3- Take 1 tsp dough each time and shape them like cutlets with hands. Grease a plate and place all of them on it. When made keep in the fridge for 20 minutes to set
4- Add oil to pan and heat. Pan fry cutlets at low flame till they get the golden brown colour both sides
5- Garnish the cutlets with beetroot shreds and some unsteamed sprouts to serve with raw mango-coriander chutney
Notes
If You find the dough very delicate to handle, add more flours or bread crumbs to make the binding easy
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