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.Â
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.Â
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.
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Gluten Free Masoor Dal Cutlet Recipe
Ingredients
- 1 Cup masoor dal
- 2 medium size onion fine chopped
- 1/4 Cup coriander fine chopped
- 1 teaspoon ginger garlic paste
- 2 green chili fine chopped
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafetida (hing)
- 1 teaspoon red chili powder
- 1 teaspoon garam masala see recipe here
- 1 teaspoon mango powder (amchur)
- 2 tablespoon cooking oil + 1/3 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 1/4 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 1/4 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 1/3 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.
35 comments
Nice..I make the same way except I shallow fry
Yes we can surely shallow fry these cutlets as well
These cutlets are more than gorgeous. But I might also shallow fry or bake them!
Yea shallow frying or baking is a good choice too.
They look amazing Hina. Do you think baking them will work?
Thanks dear 🙂 I guess it should work. Though texture might be little different but than it will be 100% healthy snack.
Yeehaw!! I am running to make this right away. Thanks a lot dear 🙂
Hi.. can I also make them in airfryer?
Not tried yet but I am sure you can.
Hey I did try it but somehow mixture is not binding. What should I do?
Roasting dal is the key to setting the cutlet. If still it is not setting than shape them tikki like with your fingers and shallow fry.
i love this innovative recipe
Can we use whole masoor, as I have lots of it in stock?
I have never tried this recipe with sabut masoor. Best to give it a try with pink masoor.
I tried them in airfryer. Fantastic great taste with the required crispiness.only I had trouble in setting them but some how I managed by adding little oil.i roasted dal for at least 20 mins on medium heat. So it became more loose like semolina.but yet they were tasty.
Can i avoid hing? It has wheat in it.
Sure you can, it is only for taste.
Looks delicious!!! I am definitely going to try this out!
Thanks for the recipe!
How long should it be left for settling?
I would suggest 4 – 5 hours in the fridge.
Fantastic and very healthy! you have also shaped cutlets very nicely.
thanks. Cut them into squares using a kitchen knife.
Hello .. after you soak the dal do you cook it at all? I’m wondering if it will still be too hard to blend if it is only soaking for 15-20 min.
Masoor dal is not that difficult to grind plus we are using water as well to make the paste of dal. Use a strong blade mixer or food processor for the purpose.
It’s so delicious. I must try this recipe. Thanks dear.
Please do let us know how you like it 🙂
Hi ,can it tadt good if I add veg in it
With veggies, it will not taste good.
Wow!! this cutlets look absolutely stunning!! I am surely gonna try this. Thanks for sharing such a lovely dish!!💕🌿
So happy that you like the recipe.
Thanks for sharing such a lovely dish
Always my pleasure.
Hi Hina, awesome recipe. Can i freeze them and fry later?
You can store them in the refrigerator and fry later. I would not recommend freezing.