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.
Course Snack
Cuisine North India
Keyword Whole masoor, masoor lentil, tikki, lentil, masoor dal, black masoor, dal tikki,
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Soaking time 8 hourshours
Total Time 8 hourshours30 minutesminutes
Servings 8Tikkis
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
You can either add poha powder in the mixture or use it as a coating like bread crumbs. Both ways work out well.
You can shallow fry them in least oil if you prefer.