MOONG DAL CRANBERRY TIKKI WITH THECHA RAITA
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I love creating fusion with my 2 favourite ingredients – High protein moong dal and super healthy cranberries. These Moong Dal Cranberry Tikkis are a true flavor explosion. The thecha brings a spicy kick, the Cranberries add a natural sweet and sour taste, and the combination of spices creates a perfect, balanced dish. Not only are they packed with flavor and nutrition, but they’re also incredibly versatile—perfect for a lunchbox, an evening snack, or a starter for dinner. US cranberries maintain their flavor and health benefits even after cooking, which makes them a fantastic ingredient to work with.
@USCranberriesIndia
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Ingredients
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For the Tikki:
* 1 cup moong dal (split yellow lentils), pre-soaked for 30 minutes
* 1/4 cup finely chopped US cranberries
* 1 cup finely chopped palak (spinach)
* 1 medium onion, finely chopped
* 150 gm paneer (Indian cheese), crumbled
* 2 green chilies, finely chopped
* 1.5 tsp garam masala
* 1 tsp dhania jeera powder (coriander-cumin powder)
* 2 tsp roasted and coarsely pounded whole coriander seeds
* 1 lime, juiced
* 1/2 to 3/4 cup oats flour (for binding)
* Salt, to taste
* White sesame seeds, for coating
* 2 tbsp oil, for pan-frying
For the Thecha Raita:
* 1 tsp jeera (cumin seeds)
* 5-6 garlic cloves
* 5-6 whole green chilies
* 1/4 cup raw peanuts
* 1 cup beaten curd (yogurt)
* Fresh coriander, a handful
* Salt, to taste
Recipe-
For Tikki-
– Steam cook 1 cup moong dal for 20 minutes (pre-soaked moong dal for 30 minutes).
– Take out moong dal into a bowl, let it cool down a bit.
– Into moong dal, add 1/4 cup finely chopped US cranberries, 1 cup finely chopped palak, 1 medium size onion finely chopped, crumbled 150 gm Paneer , couple of green chillies finely chopped,
– Add 1.5 tsp Garam Masala, 1 tsp Dhania Jeera Powder, 2 tsp roasted and coarsely pounded whole coriander seeds into the mixture.
– Squeeze 1 lime juice, 1/2 to 3/4 cup oats flour for binding and salt as per the taste.
– Mix the mixture with your hand (Do not add water). Bind everything together and shape into tikkis.
– Coat the tikkis with white sesame seeds.
– Heat the pan, add 2 tbs oil and cook the tikkis on each side till you get nice golden color.
For Thecha Raita
– Heat the pan.
– Add 1 tsp Jeera (Cumin seeds).
– Once Jeera crackles, add 5 to 6 garlic cloves, 5-6 whole green chillies and 1/4 cup raw peanuts.
– Fry them well on a medium flame till you get nice aroma.
– It will take 7-8 minutes. Keep stirring.
– Once it’s done, turn off the heat; and add some fresh coriander.
– Keep stirring everything in the hot pan for 2 minutes, let the mixture cool down and then coarsely pound it.
– Add this Thecha mixture into 1 cup beaten curd.
– Add some salt and mix everything well.
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Serve these high protein Tikkis with spicy Thecha Raita; perfect balance of all the tastes and nutritions.
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