Moong Cutlets - Recipe

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 Makes 8-10   


1 cup whole green gram (whole moong dal)

4-5 cups water

1 stick cinnamon

1/8 teaspoon asafoetida

1 teaspoon sunflower oil

½ medium onion, finely chopped

½ teaspoon cumin seeds

½ teaspoon dry oregano

2 medium potatoes, boiled

1 whole egg / ¼ cup ground chana

1 tablespoons mustard powder

¼ teaspoon black pepper, freshly ground

Salt or rock salt (black salt) to taste


  1. Combine the green gram, water and cinnamon in a pressure cooker, bring to pressure and cook for 25 minutes.
  2. Heat the oil in a large skillet and add cumin, oregano and onions.
  3. Sauté until the onion is tender and the herbs are lightly browned.
  4. Add boiled green gram dal and mash the mixture. Add enough  mashed boiled potatoes to bind.
  5. Stir in the egg white, mustard and salt and pepper to this mixture.
  6. Add ground chana if the cutlets need thickening.
  7. Form into patties and cook on a non-stick pan until brown, flipping to brown the other side or cook them in oven at 350 degree F for 20-30 minutes.
  8. Serve the cutlet hot with salad. 

Note: These cutlets can be used as a filling for vegetarian burger.