Masoor Lentil Tikki / Whole Masoor Tikki

01 Aug Masoor Lentil Tikki / Whole Masoor Tikki

Tikkis are famous snack in North India. Dal Tikki is a speciality of Uttar Pradesh. This Masoor Lentil Tikki uses the healthy whole masoor. You may also check my earlier post chole beetroot tikki that is equally healthy.

In all Indian homes, lentils are staple diet. Lentils come in wide varieties– whole, split, skinned, sprouted, etc. These find multiple ways in everyday cooking. Dal, soup, sambhar, rasam, stew…you name it. Split masoor dal is widely used. They are easy to cook and take less time than its counterpart Tur dal. In our house split red masoor scores over Tur dal. Invariably, this goes to make many varieties of dal including sambhar and Rasam. They are more tastier and softer.

However, whole masoor / black masoor / sabut masoor do find less use in many homes. Recipes for it are sparse in cookbooks, restaurants rarely serve it. Perhaps because they are not as easy to cook as split masoor. They require soaking overnight before cooking and cooked for a longer time. Else they remain uncooked.  But trust me, the trouble taken is worth.  Because these whole lentils give you the optimum health benefits. Black masoor / whole masoor is loaded with dietary fibre and iron. They satisfy most of your daily fibre and iron requirement.

I decided to make use of the multiple health benefits of the whole masoor in this Masoor Lentil Tikki. Soaked them to increase its protein value. I also added lots of veggies to make it more nutritious. Lastly, I roasted them in cast iron skillet without oil. However, if you do not have a cast iron tawa, you can always bake them. In case you do not have both oven and cast iron tawa, you can use as little oil as possible to make these tikkis. They do not require too much oil as other normal tikkis do.

Do try these healthy Masoor lentil Tikki. Serve it as a burger with gluten free bread or plain with sweet chatni / green chatni. 

Print Recipe

Masoor Lentil Tikki / Whole Masoor Tikki

Whole masoor / black masoor / sabut masoor do find less use in many homes. Recipes for it are sparse in cookbooks, restaurants rarely serve it. Perhaps because they are not as easy to cook as
split masoor. But these whole lentils give you the optimum health benefits. I decided to make use of the multiple health benefits of the whole masoor in this Masoor Lentil Tikki.

Prep Time10 minutes mins

Cook Time20 minutes mins

Soaking time8 hours hrs

Total Time8 hours hrs 30 minutes mins

Course: Snack

Cuisine: North India

Keyword: Whole masoor, masoor lentil, tikki, lentil, masoor dal, black masoor, dal tikki,

Servings: 8 Tikkis

Author: Rama G

Ingredients

• 1 cup soaked and drained whole masoor (Soak 1/2 cup whole masoor for 6 hrs / overnight. This yields 1 cup after soaking)
• 1 spring onion whites chopped
• 3 cloves garlic (optional)
• 1/4 cup each grated carrots, capsicum and beetroot
• 2 green chillies
• 1" piece ginger
• Chopped fresh coriander leaves
• 1 tsp garam masala powder
• 2 tbsp powdered poha for binding (grind poha to a fine powder in mixer)
• Spring onion greens
• salt to taste

Instructions

• Add all ingredients from Masoor to garam masala in a blender / food processor and pulse to a coarse paste without adding water.
• Add salt and spring onion greens and mix well.
• Add poha powder.
• Make balls and shape into medium sized Tikkis / Burgers.
• Roast in heavy bottomed / cast iron tawa / skillet
  
• Alternately, brush the Tikkis with a little oil and bake in a preheated oven at 180˚ for 10 minutes on one side and further for 5 minutes on the other side.

Notes

1. You can either add poha powder in the mixture or use it as a coating like bread crumbs. Both ways work out well.
2. You can shallow fry them in least oil if you prefer.