Gluten-Free Masoor Dal Cutlet Recipe is a satiating party appetizer or teatime snack with a crisp exterior and soft kebab like texture underneath. At times, when you want to let go of the calorie count meter and indulge in a sinful food experience, then these cutlet fits well into the picture.
The term cutlet defines a flat croquette of minced meat, nuts, or pulses, typically covered in breadcrumbs and shaped like a veal chop.
There are no second thoughts about the cutlet being not deep-fried. The crunchy outer layer is the disguise for the mouth-melting layer inside. And needless to say, the gluten-free masoor dal cutlet is always accompanied by a delectable relish to compliment the flavors.
There is undoubted snack food comfort in dunking hot cutlet in spicy green chutney. On certain evenings a bowl full of cutlet paired with a refreshing dip and a glass of chilled beer is all you need to compensate for a mundane day.
Have you tried our Chicken Cheese Balls Recipe ? They are pretty amazing too!
Masoor Dal Cutlet is prepared with pink lentils, hence making it a fantastic gluten-free appetizer choice. These Masor Dal Cutlets become our in-house special party appetizer. The bold coriander and mint chutney is the perfect choice of accompaniment for these gluten-free dal cutlets.
On one of the occasions, I served these Dal Cutlets heaped with tomato salsa and green chutney. The combination was a delightful symphony of flavors and also a fuss-free finger food.
The trick to storing Masoor Dal Cutlet for more than a day is not to fry it, simply shape the cutlet and store in an airtight container in the fridge. For a pre-planned jamboree ate home or potluck dinner parties, a large batch of Masor Dal Cutlet prepared well in advance, always comes handy.
More Cutlet Recipes For You:
Corn Paneer Cutlet
Mixed Vegetable Cutlet
Cheese Sooji Cutlet
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Ingredients
- ▢ 1 Cup masoor dal
- ▢ 2 medium size onion fine chopped
- ▢ ¼ Cup coriander fine chopped
- ▢ 1 teaspoon ginger garlic paste
- ▢ 2 green chili fine chopped
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon asafetida (hing)
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon garam masala see recipe here
- ▢ 1 teaspoon mango powder (amchur)
- ▢ 2 tablespoon cooking oil + ⅓ Cup oil
- ▢ Salt to taste
Instructions
- To prepare the masoor dal cutlet, soak the dal for 15 – 20 minutes in enough water.
- Meanwhile fine chop the onion, coriander and green chili. Keep aside.
- Drain the soaked dal in a colander, make fine paste of masoor dal in mixer using less than ¼ cup of water.
- Heat 2 tablespoon oil in a heavy bottom pan. Add cumin seeds and asafetida. Roast for few seconds till seeds change color.
- Next add half of the chopped onion and fry till onion turn golden brown in color.
- Add the masoor dal paste in the pan, roast over low heat stirring continuously till it turns light brown in colour. Dal is ready when it leaves sides of the pan and all the moisture is evaporated.
- Transfer to a bowl. Let the dal mixture cool down little bit so that it becomes easy to handle.
- Add remaining chopped onion, garlic paste, green chili, coriander, spices and salt in the roasted dal. Stir to combine.
- Grease a baking tray ( buy it here ) or large plate with little oil.
- Evenly spread the dal mixture in the tray with ¼ inch thickness.
- Let the mixture set in the tray at room temperature or keep in the fridge.
- Once mixture is nicely set, cut into equal shape squares.
- At this stage, these cutlets can be stored in the fridge.
- Before serving, heat ⅓ Cup oil in a frying pan ( buy it here ). Once oil is heated, shallow fry the cutlets till golden brown on each side.
- Transfer fried cutlets to a plate lined with oil absorbing paper.
- Serve Masoor Dal Cutlet warm with green chutney .
Nutrition
We follow a strict NO SPAM Policy
Gluten Free Masoor Dal Cutlet Recipe
Ingredients
- 1 Cup masoor dal
- 2 medium size onion fine chopped
- ¼ Cup coriander fine chopped
- 1 teaspoon ginger garlic paste
- 2 green chili fine chopped
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon asafetida (hing)
- 1 teaspoon red chili powder
- 1 teaspoon garam masala see recipe here
- 1 teaspoon mango powder (amchur)
- 2 tablespoon cooking oil + ⅓ Cup oil
- Salt to taste
Instructions
- To prepare the masoor dal cutlet, soak the dal for 15 - 20 minutes in enough water.
- Meanwhile fine chop the onion, coriander and green chili. Keep aside.
- Drain the soaked dal in a colander, make fine paste of masoor dal in mixer using less than ¼ cup of water.
- Heat 2 tablespoon oil in a heavy bottom pan. Add cumin seeds and asafetida. Roast for few seconds till seeds change color.
- Next add half of the chopped onion and fry till onion turn golden brown in color.
- Add the masoor dal paste in the pan, roast over low heat stirring continuously till it turns light brown in colour. Dal is ready when it leaves sides of the pan and all the moisture is evaporated.
- Transfer to a bowl. Let the dal mixture cool down little bit so that it becomes easy to handle.
- Add remaining chopped onion, garlic paste, green chili, coriander, spices and salt in the roasted dal. Stir to combine.
- Grease a baking tray ( buy it here ) or large plate with little oil.
- Evenly spread the dal mixture in the tray with ¼ inch thickness.
- Let the mixture set in the tray at room temperature or keep in the fridge.
- Once mixture is nicely set, cut into equal shape squares.
- At this stage, these cutlets can be stored in the fridge.
- Before serving, heat ⅓ Cup oil in a frying pan ( buy it here ). Once oil is heated, shallow fry the cutlets till golden brown on each side.
- Transfer fried cutlets to a plate lined with oil absorbing paper.
- Serve Masoor Dal Cutlet warm with green chutney .
Nutrition
Fish Ambat Tikhat Recipe is a well-known Maharashtrian dish which means Fish in sour and spicy gravy. There are few fish delicacies which are a regular affair at Farrukh’s place, one of them being Fish Ambat Tikhat which makes it to her favourite seafood list of Kerala, Goan and Maharashtrian cuisines. It gives Farrukh immense happiness to share what has been loved in her family and hope that you all will surely love and enjoy the recipe of Fish Ambat Tikhat .
About Farrukh , she is a microbiologist by qualification and a Naturopath by profession, but after marriage chose to be a homemaker. She strongly believes in the Food Axiom “You Eat with Your Eyes First”, so apart from ensuring that the recipe is the best one, Farrukh also pay equal attention to the food styling and photography. Her blog Cubes N Juliennes is a clear evidence of Farrukh’s passion for cooking and food photography. Her blog is a virtual treat for any food and photography lover. You can spend hours browsing through her mouthwatering recipes and captivating food styling. She is one of those food bloggers who can inspire the best in you.
In Farrukh’s words , “ A warm hello to all readers from Farrukh. First and foremost, I would like to thank Hina for sharing her space with me for writing a guest post. Let me take this opportunity to express myself and get connected with you. My passion and love for food was always there, but it only flourished about a couple of years ago when I started to write at Cubes N Juliennes. Blogging has further got me into professional Food styling and Food photography which are the main tasks keeping me busy nowadays. In my wonderful blogging journey of two years, I have met many beautiful personalities whom I would find hard to forget, and one of them has to be Hina Gujral. There is a small virtual world inside this enormous Gods world where I met her and was totally impressed by her commendable writing skills. Needless to say, but I would blindly trust her recipes and keep gasping at her food photography for on and on which just means that she is a full package of talents one better than the other. Her invitation to me for a guest post is indeed an honor for me so here I present a delectable piece of the Maharashtrian cuisine.
“ Here is how you can get your hands on to it too….
Ingredients
- ▢ 750 gram seer fish, sliced
- ▢ ¾ cup coconut scraped
- ▢ ⅓ cup coriander leaves tightly packed
- ▢ 8 garlic cloves
- ▢ an inch piece of ginger
- ▢ 4 black pepper corns
- ▢ 1 tablespoon coriander seeds
- ▢ 1 teaspoon cumin seeds
- ▢ 2 green chilies
- ▢ 2 teaspoon vinegar
- ▢ 1 tablespoon Kashmiri chili powder/ Bedgi chili powder
- ▢ ½ teaspoon turmeric powder
- ▢ 1 tablespoon tamarind pulp
- ▢ 5 to 6 kokum crushed and soaked in ¼ cup of water
- ▢ 5 to 6 tirphala crushed and soaked in 3-4 tablespoon of water
- ▢ 1 large onion finely chopped
- ▢ Salt to taste
- ▢ 5 tablespoon oil
Instructions
- To prepare Fish Ambat Tikhat, grind together coconut, coriander leaves, garlic, ginger, coriander seeds, cumin seeds, green chilies, vinegar to a fine paste using little water.
- In a heavy bottom pan, heat oil. Add onions and fry until it starts picking up the light brown color. Do not over brown the onions.
- Add the ground masala paste and cook on high heat for 3 to 5 minutes.
- Add turmeric, red chili powder, tamarind, tirphala water, salt and mix well. Cook until the spices start leaving oil.
- Add required amount of warm water and bring it to the boil. Depending upon the thickness of the gravy preferred, the amount of water can be increased or decreased, but traditionally the gravy is slightly thin.
- Add fish slices and kokum water. Cover and simmer until fish is cooked through.
- Dish out and garnish with green coriander leaves and serve hot with steamed rice.
We follow a strict NO SPAM Policy
