There’s something truly magical about the smell of moong dal bubbling away in the kitchen , it has this amazing power to whisk you right back home. It conjures up memories of those lazy Sunday lunches, your mom’s voice calling you to the table, and that warm, cozy feeling that no restaurant can ever match. Every bite of moong dal gives you the comfort of any dal from your childhood and the freshness of something new you’ve created yourself.
Now, imagine taking that same comforting dish good old dal and then giving it a fresh, modern spin. That’s what this Moong Dal & Quinoa Tikki is all about. It’s the perfect mix of tradition and innovation, where the flavors of your mom’s cooking meet the trendy crunch of quinoa. Healthy, crispy, and packed with love.
What You’ll Need
For the Tikkis:
- ½ cup moong dal (soaked for 2 hours — patience makes it perfect)
- ½ cup cooked quinoa (the new-age cousin in this story)
- 1 small boiled potato (for that soft, homely binding)
- 1 onion, finely chopped
- 1 green chili, chopped
- 1 tsp ginger-garlic paste
- ½ tsp cumin seeds
- ½ tsp chaat masala
- A pinch of turmeric
- Salt, to taste and heart’s desire
- 2 tbsp chopped coriander
- 1 tbsp breadcrumbs or rice flour (to hold it all together)
- A drizzle of oil for shallow frying
For the Mint Yogurt Dip:
- ½ cup curd (thick and chilled)
- A handful of mint & coriander leaves
- ½ tsp roasted cumin powder
- Lemon juice & salt, to taste
How to Make It
First start with Boiling : Cook the moong dal just until it’s tender but not mushy. You want it to have a little bite, just like those memories that stick with you.