Beetroot and Moong Dal Cutlets

These colorful cutlets are not only nutritious but also packed with flavors. They are perfect for a weight watchers' meal, providing a great source of protein and fiber.

Ingredients

• 1 cup boiled and mashed beetroot
• 1 cup cooked moong dal (split yellow lentils)
• 1/2 cup oats (blended into a coarse powder)
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, chopped (optional)
• Oil for shallow frying

Instructions

1. In a mixing bowl, combine the boiled and mashed beetroot, cooked moong dal, and blended oats.
2. Add the chopped onion, green chilies, ginger-garlic paste, cumin powder, coriander powder, salt, and fresh coriander leaves. Mix well until all the ingredients are evenly combined.
3. Divide the mixture into small portions and shape them into cutlets or patties.
4. Heat a little oil in a pan over medium heat. Once hot, gently place the cutlets in the pan, making sure not to overcrowd it.
5. Cook the cutlets for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6. Remove and drain on paper towels to remove excess oil.

Flavor Profile

These cutlets are earthy and slightly sweet from the beetroot, complemented by the nutty flavor of moong dal and oats. A hint of spice from the green chilies and aroma from the cumin adds a delightful twist.

Enjoy your wholesome Beetroot and Moong Dal Cutlets! If you'd like any variations or have questions, feel free to ask!