Asparagus Moong Dal TikkiPriyanka Vithlani
Asparagus Moong Dal Tikki
- Cast iron tawa/pan
- Mixing bowl
- ¼ cup moong dal soaked for 8 hours, drained
- 2 tbsp rice flour slightly roasted and kept aside
- 2 tbsp sattu flour slightly roasted kept aside
- 2 tbsp grated onions
- ½ tsp chilli powder
- ¼ tsp dhaniya jeera powder/coriander seeds powder
- ¼ tsp turmeric
- ½ tsp ginger paste
- 1 tsp chaat masala
- 1 tbsp chopped mint leaves
- 2-3 spears of steamed and thinly chopped asparagus
- 1 tbsp cold pressed coconut oil
- sesame seeds roasted to garnish
- Take ¼ cup moong dal in an open pan.
- Add enough water so that all the moon dal is soaked.
- Cook until soft.
- Add some more water if required.
- Keep stirring until dal becomes thick (evaporate as much water as possible).
- Let it cool down.
- In another pan, heat 1 tsp oil and add ginger paste.
- Now add grated onions.
- Sauté until they start becoming pink. Add some salt (enough for onions) at this stage.
- Now add turmeric, dhaniya jeera powder.
- Turn off the gas and add the cooled moong dal mixture.
- Add rice and sattu flour, chopped mint leaves, asparagus and mix.
- Make 3-4 medium tikkis.
- Roll them on sesame seeds.
- Roast them on a tawa on a medium flame until golden brown.
- Use oil for greasing.
- Place on a serving plate. Sprinkle chaat masala on the top.
- Serve with 2 tbsp. carrots, capsicums and onions cut into julienne along with coriander or mint chutney of choice.
- Power packed asparagus is a very good source of fiber, folate, vitamins A, C, E and K.
- Protein rich tikki with the goodness of dal can be relished by expecting mothers as well as the entire family.
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