How about a protein-packed recipe today? Sounds good? Here’s presenting to you – Masoor Dal Ki Tikki or patties made using red lentils. I’ve added in paneer (cottage cheese) to make them healthier, and a couple of potatoes to make them all the more delicious. And, let me tell you, these tikkis are indeed finger-lickingly delicious!
The weather is getting cooler now, and we are fast approaching winter. Friends and family in the USA tell us this is the beginning of fall season – a time for rejoicing and rejuvenation. Typically from September to November, it is officially ‘fall’, when seasonal produce is abundant and appetites are big. That translates into fall parties, where foods with pumpkin, pomegranate, pears, apples, broccoli, fennel, potatoes and other root vegetables, various types of lentils and legumes star. With the leaves on trees turning red and yellow and golden this time of the year, in most parts of the USA and UK, the atmosphere is almost magical, too. I dream of witnessing the colours of fall – not to forget the seasonal foods – some day. Till then, let me rejoice in the fall-special recipes that the members of the Foodie Monday Blog Hop are sharing this week. The Masoor Dal Ki Tikki is my entry for the #LetsCelebrateFall theme in the group this week, suggested by Poonam of Annapurna.
Like I was saying earlier, these Masoor Dal Ki Tikkis are packed with protein. The whole red lentils or sabut masoor I have used here are rich source of protein, as is the cottage cheese or paneer that goes into them. I have spiced these tikkis the Indian way, the dollop of Vallombrosa’s burrata cheese I have topped them with hiking up their flavour quotient quite a few notches. The dash of mustard sauce and tomato sauce drizzled on top make these tikkis all the more irresistible – the way my family devoured them is proof! 🙂
These Masoor Dal Ki Tikkis are just the perfect snack for chilly evenings, especially when had straight off the pan. They make for great appetisers for dinner parties, wholesome and hearty as they are. There’s a bit of effort involved in making these, but the end result is definitely worth it, I tell you.
Now, without further ado, let me tell you how to make these tikkis. I’m also sharing this recipe with Fiesta Friday #293.
Ingredients (makes about 15):
- 1/2 cup whole masoor dal (sabut masoor)
- 1 medium-sized carrot
- 1 medium-sized onion
- 100 grams paneer
- 2 medium-sized potatoes
- 2 tablespoons bread crumbs or as needed
- Salt to taste
- 1/4 teaspoon turmeric powder
- Red chilli powder to taste
- 1/2 tablespoon chana masala or to taste
- 1 tablespoon finely chopped fresh coriander + a little more for serving
- 1/2 tablespoon jaggery powder or to taste
- Juice of 1/2 lemon or to taste
- 1/2 tablespoon oil + more to make the tikkis
- Burrata cheese, as needed for serving
- Tomato ketchup, as needed for serving
- Mustard sauce, as needed for serving
1. Soak the whole masoor, in just enough water to cover it, for about 20 minutes. Then, drain out the water from it and discard. Take the soaked masoor in a wide vessel, add just enough fresh water to cover it, and place it in a pressure cooker. Pressure cook the masoor for about 4 whistles on high flame or till it is well cooked. Let the pressure release naturally.
2. Cut the potatoes into halves. Pressure cook them on high flame for 4 whistles, using enough water to cover them. Let the pressure release naturally.
3. Now, we will do some prep work needed to make the Masoor Dal Ki Tikki. Peel the onion and chop finely. Crumble the paneer. Peel the carrot and grate it medium-thick. Keep aside.
4. When the pressure from the cooker has gone down fully, get the cooked masoor dal out. Drain out all the water from it – do not discard this; it can be used in soups and gravy-based sabzis. Keep the cooked and drained masoor dal aside.
5. Similarly, get the cooked potatoes out of the cooker. Drain out the water from them and discard. Let the potatoes cool down a bit, then peel and mash them. Keep aside.
6. Heat 1/2 tablespoon oil in a pan. Add in the chopped onion and grated carrot. Saute on medium flame for about 2 minutes or till they are cooked.
7. Keeping the flame medium, add the cooked masoor dal to the pan. Also add in the mashed potatoes, crumbled paneer, salt and red chilli powder to taste, turmeric powder, chana masala and jaggery. Mix well. Cook everything together for about 2 minutes, till all the ingredients are well combined together. Switch off gas.
8. Mix in the bread crumbs, finely chopped coriander and lemon juice. Allow the mixture to cool down fully.
9. Now, we will start making the Masoor Dal Ki Tikki. Place a thick dosa pan on high flame and let it get nice and hot. Now, reduce the flame to medium.
10. Taking little portions of the cooked mixture, shape 3-4 patties. Place them on the hot pan and drizzle some oil around them. Cook on medium flame till the patties get brown and slightly crisp on the bottom. Then, flip over and cook till the patties get brown and slightly crisp on the other side too. Transfer the cooked patties to a serving plate.
11. Serve the patties hot, topped with a little burrata cheese, mustard sauce and tomato sauce, with a bit of finely chopped coriander drizzled over it.
12. Prepare patties from the rest of the mixture similarly. Serve hot, in a similar fashion.
1. I have used Milky Mist paneer here. You can use home-made paneer instead, too.
2. Make sure the paneer is at room temperature before using it in making the tikkis.
3. You can use any vegetables of your choice to the Masoor Dal Ki Tikki. Here, I have used only onion and carrot.
4. Ginger-garlic paste can also be added in. Here, I haven’t.
5. Make sure you don’t overcrowd the pan while cooking the patties. Cook about 2-3 at a time.
6. I have used Heinz tomato ketchup and Fab India’s Mustard Sauce/Dressing here. Both are made without any artificial flavouring or colouring agents and preservatives.
7. I have used Vallombrosa burrata cheese to top these Masoor Dal Ki Tikki. It is super fresh and fabulous in taste.
8. If you don’t have burrata cheese, you can top these Masoor Dal Ki Tikki with regular cheese (grated), too. Alternatively, you can serve them with any sauce/dip/chutney of your preference.
9. Make sure you don’t overcook the red lentils and potatoes. Cook them until done, but not overly mushy.
Did you like this recipe? Do tell me, in your comments!