About:

This veggie burger is a great easy lunch to make. I’ll sometimes make a big batch and refrigerate or freeze some of the patties to have for easily accessible, healthy lunches during the week.

Aside from being absolutely delicious, they’re also incredibly healthy. yellow lentils are naturally full of fiber and iron and adding Amla/Indian gooseberry makes it rich in vitamin C so this is a  diabetic friendly a both of which I often don’t get enough of in my day-to-day diet, along with a healthy dose of lean protein.

Yields – 10 to 12
Preparation time-15-20 minutes (includes cooking time of moong dal)
Cooking time-8-10 minutes (per batch)

Ingredients:

• Yellow moong dal/split yellow gram-3/4cup
• Quick rolled oats-1/2cup
• Grated amla/Indian gooseberry-4 medium
• Grated carrot-1
• Grated onion-1small
• Minced green chillies-2
• Chaat masala-1tsp
• Turmeric powder-1/4tsp
• Chopped fresh coriander leaves- a handful
• Salt- to taste
• Oil-2tsp+for toasting tikkis

Procedure:

• Wash, rinse thoroughly moong dal and soak for 2-3hours with enough water.
• After soaking time drain water completely and set aside.
• In a large saucepan, bring lentils and water to a boil and cook for 8-10minutes or until the lentils are sofsofsoft and soft and cooked . Drain the lentils well avsoft enough (but make sure its not mushy)
• Now either using a potato masher or hand blender –blend the dal to coarse paste and set aside.
• Meanwhile heat oil in a pan/skillet and saute onion, amla, green chillies , carrot for 4-5 minutes or until onions are soft and golden brown.

• Transfer this sauted mixture to a bowl, add mashed dal, oats, turmeric, chaat masala, salt, fresh coriander leaves and mix well until combined.
• Now divide the mixture into equal portions, shape the each portion to a patty/cutlet.

• Heat a non-stick on a medium heat- working in batches – place 5-6 patties/cutlets on to the hot pan, brush some oil and cook on medium high heat, turning gently till cooked to golden on both sides.
• Repeat with remaining mixture.

Serve with salads/

Mint Chutney

Chilli tomato sauces

Note:

• Spices can be personalised as per the taste.
• Make sure the dal/lentil is not over cooked as it might become mushy, if the mixture so soggy add extra oats/powdered oats and refrigerate for 20-30minutes for the mixture to thicker before forming patties/cutlets.