Green Cutlets

Ingredients

• 1 cup Chana dal
• 3 Onion
• 2 bunches Amaranth greens (mulai keerai)
• 2 Tablespoons Ginger-green chili paste
• 10 Bread slices
• 5 Tablespoons Dried bread crumbs
• 2 Tablespoons Corn flour
• 1 Tablespoon Garam masala powder
• 1 Lemon
• as needed Salt
• Oil (for cooking)

Instructions

1. Wash the chana dal, add enough water to cover, and pressure-cook for one whistle (or cook separately until just half-done).
2. Once half-cooked, drain thoroughly and grind coarsely (or mash with a masher while still hot). Wash and finely chop the onion and greens.
3. Heat oil in a pan and saute the ginger-chili paste and chopped onion. Once the onion is half-wilted, add the greens and saute until the moisture dries up and the raw smell is gone.
4. Finally add the ground dal and mix for a few minutes. Add salt, garam masala powder, and lemon juice, then remove from heat.
5. Dip each bread slice in water, squeeze out, and mix into the greens mixture. Knead well, shape into balls, flatten into cutlets, coat in dried bread crumbs, and set aside.
6. Cook on a griddle with plenty of oil on both sides until well browned. Serve hot with sauce.
7. Note: whatever kind of cutlet you're making, refrigerating it for 1/2 hour after shaping, so it firms up a little before cooking, gives the best results.