Cabbage Masoor Tikka/ patty

½ of a cabbage (250gm)

50 gm masoor dal

1 green chilli finely chopped

1 tbsp of finely chopped coriander

½ tsp baking powder

½ inch ginger chopped

50 ml refined oil to fry

Salt to taste

1. Wash and soak dal for about 4 hours. 
2. Drain the water. 
3. Add chilli, ginger, salt and little water. 
4. Grind all the ingredients to a fine paste.

5. Wash and finely chop the cabbage. 

6. Add ¼ tsp salt and sprinkle handful of water over the cabbage. 

7. Cook undercover, over very low heat for about 4-5 minutes stirring occasionally. 

8. Allow it to cool and squeeze out the water from the cabbage.

9. Take the masoor mixture in a bowl. 

10. Add ½ tsp of baking powder and mix well. 

11. Add the cabbage and coriander leaves and mix them thoroughly.

12. Take a small amount of the mixture and flatten it to a flat patty of 2 inch diameter. 

13. You should get 6-7 small patties.

14. In a pan, heat oil over medium heat. 

15. Fry one patty at a time until crisp and golden brown.   

16. Serve hot with chutney/sauce.