Lentil Cutlets (Dal Chops)

AuthorYashodhara G.
DifficultyIntermediate

These protein-rich lentil cutlets (dal chops) are made of whole brown lentils (kali masoor) or split red lentils (laal masoor). Use as a vegetarian burger or sandwich patty, or make smaller for an appetizer or snack.

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Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

 1 cup split red lentils (laal masoor dal) - wash and soak for about 40 to 60 minutes until soft, or whole brown lentils (kali masoor) - takes little longer to cook
 ½ cup water, or as needed
 6 cloves of garlic - peeled and chopped
 ¼ cup onions - peeled and chopped
 1 tsp garam masala
 1 tsp salt, to taste
 1 tsp mango powder (amchoor)
 ¼ cup onions - peeled and chopped fine
 2 fresh green chillies, or jalapeños (hari mirch) - chopped fine
 2 tbsp fresh ginger (adarak) – peeled and chopped fine
 2 tbsp fresh cilantro (dhania) - chopped fine
 oil for pan-frying

1

In a large pot, add lentils, water, garlic, onion, garam masala and salt.

2

Cook on high heat and mix. When it comes to a boil, reduce heat and cover with a lid.

3

Continue cooking while covered until lentil, onions, and garlic are well done, stirring in between. If too dry or raw, sprinkle with a little water. If too wet, dry by continue cooking. Mixture should be dry and soft without any water.

4

Using a spoon, mash everything. Set aside to cool down.

5

Once cooled, add mango powder (amchoor), finely chopped onions, peppers, ginger, and cilantro and mix.

6

Shape into approximately 15 flat burger-sized cutlets. Cover and refrigerate till ready to serve.

7

Prior to serving, pour approximately 1 to 2 tablespoons of oil on the full cooking surface of a heavy pan (preferably cast iron) at medium heat - or an electric griddle at maximum heat. Place a single layer of cutlets, leaving room to flip them over.

8

Cook both sides of the cutlets until golden, flipping and using more oil if needed.

9

Serve hot with fresh green cilantro sauce (dhania chutney) and ketchup.

Ingredients

 1 cup split red lentils (laal masoor dal) - wash and soak for about 40 to 60 minutes until soft, or whole brown lentils (kali masoor) - takes little longer to cook
 ½ cup water, or as needed
 6 cloves of garlic - peeled and chopped
 ¼ cup onions - peeled and chopped
 1 tsp garam masala
 1 tsp salt, to taste
 1 tsp mango powder (amchoor)
 ¼ cup onions - peeled and chopped fine
 2 fresh green chillies, or jalapeños (hari mirch) - chopped fine
 2 tbsp fresh ginger (adarak) – peeled and chopped fine
 2 tbsp fresh cilantro (dhania) - chopped fine
 oil for pan-frying

Directions

1

In a large pot, add lentils, water, garlic, onion, garam masala and salt.

2

Cook on high heat and mix. When it comes to a boil, reduce heat and cover with a lid.

3

Continue cooking while covered until lentil, onions, and garlic are well done, stirring in between. If too dry or raw, sprinkle with a little water. If too wet, dry by continue cooking. Mixture should be dry and soft without any water.

4

Using a spoon, mash everything. Set aside to cool down.

5

Once cooled, add mango powder (amchoor), finely chopped onions, peppers, ginger, and cilantro and mix.

6

Shape into approximately 15 flat burger-sized cutlets. Cover and refrigerate till ready to serve.

7

Prior to serving, pour approximately 1 to 2 tablespoons of oil on the full cooking surface of a heavy pan (preferably cast iron) at medium heat - or an electric griddle at maximum heat. Place a single layer of cutlets, leaving room to flip them over.

8

Cook both sides of the cutlets until golden, flipping and using more oil if needed.

9

Serve hot with fresh green cilantro sauce (dhania chutney) and ketchup.

Lentil Cutlets (Dal Chops)

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