Whole Masoor Dal Tikki

Ingredients

Whole masoor dal (1l2 cup)
Ginger-garlic-green chili paste (2tsp)
Mint leaves (1/2 cup)
Coriander leaves (1/4 cup)
Garam masala(1tsp)
Chaat masala(1tsp)
Grated Paneer (1/2 cup)
Lemon juice(2tsp)
Besan/ chik pea flour (1/2 cup)
Oil for sallow fry
Salt to taste

preparation

Soak whole masoor dal 5-6 hours or over night.
Boiled it with some salt and strain water completely.
Take the boiled dal in a plate and mash it with hand.
Add mint leaves, coriander leaves, ginger- garlic paste, salt, lemon juice,garam masala, chaat masala, grated paneer.
Mix all thoroughly and make tikkies. coat with dry chik pea flour. (see the pic)
Heat little oil in a flat pan and fry the tikkies till they become golden brown.
Transfer them on a paper towel.
place them in a plate, serve with ketchup.

Dal Dumpling Curry In Mustard sauce

Ingredients

• Masoor Dal(1 cup)soaked 1 hour
• Potato (1 medium)
• Brinjal/egg plant/baigan(2 medium)
• Mustard seeds paste(3tsp)
• Panch phoron(1tsp)
• Dry mango(1medium)
• Garlic clove(4-5)
• Green chili(1-2)
• Whole dry chili(1-2)
• Turmeric pwd(2tsp)
• Salt to taste
• Oil as needed
• Water as needed

Preparation

1. Grind the soaked masoor dal with water ,but the batter should be smooth now semi liquid.
2. Cut potato and brinjal/baigan .make crushed garlic and green chili.
3. Mix cumin seeds, turmeric pwd and salt to the dal batter.
4. Heat oil in a frying pan and make dumpling/wada with the batter.Keep aside.
5. Put a pan on high flame,add 3 cups of water and leave for boiling.
6. When the water starts boiling, add potatoes,baigan and in medium flame leave for 5-7 min.
7. Now add mustard paste,dry mango and cook for 2-3 min.
8. put another pan, add oil,panch phoron.crushed garlic and green chili and saute for 1-2 min.
9. Add the potato and baigan with the gravy to the fried garlic masala.
10. Add more water if needed and leave for boiling and add dal dumpling/wadas to it. Switch off the flame.
11. Now your Dal Dumpling Curry. serve with rice.