Sprouted Moong Cutlets
Try this Sprouted Moong Cutlets recipe, or contribute your own.
Try this Sprouted Moong Cutlets recipe, or contribute your own.
- coriander powder – 1 tsp
- red chilly powder - 1/4 tsp
- ginger paste – 1 tsp
- green chilly – 2 (finely chopped)
- green coriander – 2 tbsp (finely chopped)
- salt - 3/4 tsp or to taste
- sprouted moong dal – 1 cup
- potatoes – 2 (200 grams) (big sized) (boiled)
- frozen green peas - 1/2 cup
- bread crumbs – 2 bread slices (crumbled)
- oil – 4-5 tbsp (to shallow fry the cutlets)
- roasted chickpea flour – 2 tbsp
- dry mango powder - 1/4 tsp
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take the parboiled sprouted moong dal in a big mixing bowl and add parboiled frozen green peas, boiled potato, green chilly, ginger paste, coriander powder, dry mango powder, red chilly powder, salt, green coriander and roasted chickpea flour.
- Mix all the ingredients really well.
- Take some amount of cutlet mixture and roll it into a cutlet.
- Coat it with some bread crumbs.
- Heat a pan with 3-4 tbsp of oil in it.
- Once the oil gets heated, place as many cutlets as possible into the pan.
- Keep the flame on medium.
- Roast it until it becomes golden brown from beneath.
- Cutlets have turned golden brown from all the sides.
- Turn off the flame and transfer them on a plate.
- Similarly, shallow fry the rest of the cutlets.
- Serve these crispy, mouth-drooling and nutritious sprouted moong dal cutlets steaming hot along with green coriander chutney, sweet chutney or any chutney you like. Enjoy!
My Simple Sprouted Moong Cutlets: A Quick and Healthy Weeknight Meal
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This recipe for Sprouted Moong Cutlets fits the bill perfectly! It's surprisingly easy to make, packed with nutrients, and tastes absolutely fantastic. The best part? It's incredibly versatile – you can adapt it to whatever ingredients you have on hand, making it a perfect go-to recipe for those busy weeknights when you don't have a lot of time to spend in the kitchen.
The secret to these cutlets is the sprouted moong dal. Not only does it add a delightful nutty flavor, but it’s also a powerhouse of protein and fiber. Sprouted lentils are easier to digest than regular lentils, making this a great option for those with sensitive stomachs. I love adding boiled potatoes and frozen peas to the mixture for extra heartiness and a touch of sweetness. The combination of spices – coriander, ginger, chili – adds a wonderful depth of flavor, preventing the cutlets from being bland. And the crispy breadcrumb coating? It’s the perfect finishing touch, providing a satisfying crunch with every bite.
One thing I appreciate about this recipe is its adaptability. Feel free to experiment with different spices to create your own unique flavor profile. Adding a pinch of garam masala or turmeric would enhance the aroma and add another layer of complexity. If you prefer a spicier kick, simply increase the amount of chili powder. You can also substitute other vegetables, such as carrots or zucchini, for the peas and potatoes, depending on what you have available. The beauty of this recipe lies in its simplicity and adaptability; it allows you to get creative and personalize it to your liking.
Beyond its deliciousness and ease of preparation, these cutlets are incredibly nutritious. Sprouted moong dal is an excellent source of protein, essential for building and repairing tissues. The potatoes provide carbohydrates for energy, while the peas add vitamins and minerals. This recipe is a fantastic way to sneak in extra vegetables into your family’s diet, especially for picky eaters. The kids often don't even notice the veggies! Serving them with a side of chutney adds another dimension of flavor and further enhances the nutritional value of the meal.
These Sprouted Moong Cutlets are more than just a quick weeknight dinner; they are a celebration of simple, wholesome ingredients, transformed into a culinary delight. They’re the perfect example of how healthy eating doesn't have to be boring or complicated. So next time you're looking for a satisfying and nutritious meal that's both easy and delicious, give this recipe a try. You won't be disappointed! I promise you that this will quickly become a staple in your household, just as it has become in mine. The appreciative looks from my family when they dig into these crispy, flavorful cutlets are more than enough reward for the minimal effort required to make them.
Tips and Variations:
- For extra flavor, soak the moong dal overnight before sprouting.
- Add a squeeze of lemon juice to the cutlet mixture for a zesty touch.
- Experiment with different types of bread crumbs, such as panko, for a lighter, crispier texture.
- Serve with your favorite dipping sauce, such as mint-coriander chutney, tamarind chutney, or even a simple yogurt dip.
- Make a larger batch and freeze the cutlets for a quick and easy meal on a busy day.
Enjoy these versatile and delicious Sprouted Moong Cutlets! Let me know in the comments how you liked them and what variations you tried.
