Millet and Dal Cutlets

This is a most popular recipe of our clients. This protein dense recipe is so easy to make and so yummy!

INGREDIENTS
1 cup foxtail millet (thinai)
1/2 cup split Bengal gram (chana dal)
1/4 cup split pigeon peas (toor dal)
1/4 cup split black gram (urad dal)
1 large onion, finely chopped
1/2 cup grated carrot
1/4 cup chopped spinach
2-3 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1 tablespoon oil for cooking

INSTRUCTIONS

• Rinse the millet and lentils soak them sparately for about 2 hours and drain the water after soaking
• Mix and grind the soaked lentils and millet together coarsely in a food processor and add a little bit of water and the mixture should have slightly coarse texture
• In a large mixing bowl, combine the ground mixture with chopped onions, grated carrot, chopped spinach, green chilies, ginger-garlic paste, turmeric powder, cumin seeds, red chili powder, garam masala, chopped coriander leaves, and salt 
• Take small portions of the mixture and shape them into round or oval cutlets.
• Heat a non-stick pan or griddle over medium heat and add a few drops of oil and place the cutlets on the pan and cook them until they turn golden brown on both sides, adding a few drops of oil as needed.
• Once the cutlets are cooked, remove them from the pan and place them on a paper towel to absorb any excess oil.

Nutritional Benefits
Millet and Lentil Cutlets provide a good source of protein and dietary fiber, supporting muscle health and promoting digestive regularity.

CALORIE COUNT
Calories: 220 kcal
Carbohydrates: 37g
Protein: 10g
Fat: 4g