9 delicious recipes of lentils, cutlets you can make at home easily must try

Masoor Dal Cutlets: Cook and mash red lentils (masoor dal) and mix them with bread crumbs, finely chopped onions, spices, and herbs. Shape into cutlets and shallow fry until golden brown.

Chana Dal Cutlets: Soak and cook chana dal (split chickpeas) until tender. Mash it and mix with mashed potatoes, grated carrots, spices, and bread crumbs. Shape into cutlets and fry until crispy.

Moong Dal Cutlets: Soak and grind moong dal (split green gram) and mix it with mashed potatoes, chopped vegetables, spices, and bread crumbs. Shape into cutlets and cook on a non-stick pan until browned.

Mixed Lentil Cutlets: Cook and combine a mixture of lentils like masoor dal, chana dal, and moong dal. Mash them and mix with spices, chopped onions, bread crumbs, and herbs. Shape into cutlets and shallow fry until golden.

Urad Dal Cutlets: Soak and grind urad dal (split black gram) into a coarse paste. Mix it with grated paneer (Indian cottage cheese), spices, chopped coriander leaves, and bread crumbs. Shape into cutlets and pan-fry until crispy.

Rajma Cutlets: Cook and mash rajma (kidney beans) and mix it with mashed potatoes, spices, grated ginger, bread crumbs, and herbs. Shape into cutlets and fry until golden brown.

Adai Cutlets: Soak and grind a mixture of lentils like chana dal, moong dal, and urad dal along with rice to make adai batter. Spread the batter on a non-stick pan, shape into cutlets, and cook until crispy.

Sprouted Lentil Cutlets: Sprout lentils like moong beans or chana dal. Grind them coarsely and mix with spices, grated vegetables, bread crumbs, and herbs. Shape into cutlets and cook on a non-stick pan until golden.

Black Lentil Cutlets: Cook and mash black lentils (urad dal) and mix them with grated beetroot, spices, bread crumbs, and chopped mint leaves. Shape into cutlets and shallow fry until crisp.