I learned this recipe at the Park Hotel in Bangalore. Chef Rajiv Vimal was kind enough to give me demo of the recipe as well. In fact, he set up a special demo station outside (second photo below) to give us a demo.
It is super easy. The recipe, as you will see, is in grams since India is on the metric system. It is really easy to follow and the results are delicious. Moong dal is a simple yellow lentil that is easily available at any Indian store (also on Amazon). And the fried version is here. I just adore the friend moong dal as a snack and often have a bowl of it on my desk as a great munchie!
Notice that the recipe needs no salt! The fried lentils had enough salt and great crunch. I like to add sliced green chilies to this as well (step 5). You can also add fresh, minced cilantro to give this another dimension.
(500 grams is about 17 ounces …)
Moong Dal Medallions
Prep Time: 10 minutes
Cooking time: 30 minutes
500 grams yellow moong dal
300 grams cabbage
1 + 1 tablespoon vegetable oil
200 grams fried moong dal
½ teaspoon chaat masala
½ teaspoon cayenne
½ teaspoon ground coriander powder
1 tablespoon rice flour
- Rinse and boil the yellow moong dal till just done (soft but firm). Drain and set the cooked lentils aside.
- Chop the cabbage finely and saute in a tablespoon of oil. Cook until the cabbage is soft and tender.
- Add the yellow moong dal and the fried dal to the sautéed cabbage and mix well. Allow the mixture to cool to room temperature.
- Mix in the chaat masala, coriander powder and cayenne.
- Add a tablespoon or so of rice flour to the mixture. This will help bind the mix. You can add sweet rice flour, chick pea flour or dried breadcrumbs. Anything that will be a good binder.
- When ready to serve: take about a small fistful of the mixture in your palms and shape it gently into a medallion.
- Heat the remaining oil in a griddle. Add the medallion and brown on both sides.
- Serve with your choice of chutney.