Moong Dal Oats Tikki

moong oat tikki

Ritu Mendiratta is a health freak like me. She comes up with some of the healthiest recipes, with oats being the key ingredient. She shared yellow moong dal tikki (cutlet) yesterday, which inspired me to give her recipe a try.

I loved the idea of using parboiled moong dal (yellow lentils) and blending the paste with oats and a mix of vegetables of your choice. I included carrot and peas, as I had only these two vegetables in stock. Nevertheless the outcome did not disappoint; rather, I would love to try the recipe with other lentils as well.

Here's the recipe:

INGREDIENTS:
Oatmeal 1/2 CUP + 1/4 CUP
YELLOW MOONG DAL 2/3 CUP
ONION 1 (I didn't add)
CARROT 1
Peas - 1/4 cup
GARAM MASALA 1/4 TSP
RED CHILLI POWDER 1/4 TSP
CORIANDER Powder
OIL 1 tbsp
Ginger- small
MILK 2 tbsp
SALT as per taste
Turmeric

METHOD:

Soak moong dal for an hour and then cook with turmeric for 10 minutes on a low flame. No need for pressure cooking the lentil.
Drain excess water and allow dal to cool.
Grind moong dal coarsely without adding any water.
Mix with oats powder, grated carrot,peas, ginger, red chilli powder,garam masala and salt.
Combine this nicely and make it into small tikkis.
Ritu advised to dip the tikkis in milk and then rolling in dry oat powder. I rolled them in oat meal and then applied little milk. You can follow Ritu's step.
Roast on a greased tawa and cook it by adding little oil on both sides till it becomes golden brown.
I enjoyed the moong dal oat tikkis in lunch.

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