MINT, COTTAGE CHEESE AND MASOOR DAL TIKKI – PHASE 2bianca.l
1/4 cup finely chopped mint leaves
160 grams masoor daal (whole red lentil)
100 grams cottage cheese
1 teaspoon green chilli paste
1 teaspoon ginger garlic paste
1 /4 cup chopped, coriander leaves
Salt to taste
Clean, wash and soak the masoor in enough water overnight.
Next day drain well.
Combine the masoor with 2 cups of water and pressure cook for 2 whistles or till the masoor is soft
and slightly overcooked, but not mashed.
Allow the steam to escape before opening the lid.
Drain the masoor and discard any excess water.
Combine the cooked masoor with all the remaining ingredients in a deep bowl and mix well.
Divide the mixture into 15 equal portions (3 patties per serve).
Heat a non-stick pan and cook each tikki over a low heat till it turns golden brown in colour from both the sides.