Sunday, 12 February 2012

Soy Bean Cutlet

Soy Beans 1 Cup
Moong Dal 1/4 Cup
Onion 1
Green Chiles 2 – 4
Cumin Seeds 1/2 tsp
Lemon Juice 1 tsp
Mint Leaves few Leaves
Cilantro few Sprigs
Salt to taste
Oil for Shallow Frying
Method of preparation:
Separately soak soy beans and moong dal in water for 4 – 8 hours.
Wash the soy beans and moong dal under fresh water and strain them.
Cook the soy beans in enough water for couple of minutes or until the rawness of the soy bean has gone.
Grind cooked soya beans and soaked moong dal into paste without adding any water.
Peel and finely chop the onion.
Remove stems, wash and mince the green chiles.
Wash and finely chop mint leaves and cilantro.
In a mixing bowl, mix together ground soya beans and moong dal, onion, green chiles, cilantro, mint, cumin seeds, lemon juice and salt.
Take around 2 tbsps of mixture and form into a ball.
Flatten the ball to make it into a quarter inch thick disc.
Repeat the same with remaining soy bean mixture.
Heat a flat pan on medium heat, add a tbsp of oil all over the pan.
Arrange the soy bean cutlets on the pan and fry them on both sides till golden brown in color.
Garnish with cilantro and serve soy bean cutlet with ketchup or with chutney.