Recipes

Split Mung Bean Patties recipe image

Split Mung Bean Patties

  • 250g Split Yellow TRS Mung Dal
  • 200g TRS Rice Glutinous
  • 1/4 Tsp Asafoetida
  • 1 Red Pepper, Finely Diced
  • 200g Fine Green Beans, Chopped Finely
  • 2 Tbsp TRS Desiccated Coconut
  • 6-8 Fresh Curry Leaves, Finely Chopped
  • 1 Tsp TRS Mustard Seeds (Brown)
  • 1 Tsp TRS Kala Jeera (Cumin Seeds)
  • 1 Tsp TRS Soonf (Fennel Seeds)
  • 2 Tsp TRS Methi (Fenugreek) Leaves
  • 1 tsp TRS Kalonji (Nigella Seeds)
  • Sea Salt to Taste
  • 2-3 Fresh Chillies
  • 2 Tsp TRS Minced Ginger and Garlic Paste
  • 1 Tsp White Wine Vinegar
  • 2 Tbs Coconut Cream
  • 1 Small Bunch of Fresh Coriander, Chopped
  • 2 Tbs TRS Coconut Oil and Some Extra for Frying

Directions

  • 1

    TO MAKE THE BATTER

  • 2

    Wash the TRS mung dal and glutinous rice in the same bowl

  • 3

    Soak for 2 hours

  • 4

    After 2 hours of soaking the mung dal and rice, drain the water and then transfer the contents of the bowl into a blender

  • 5

    Add the asafoetida, green chillies and curry leaves

  • 6

    Add 50ml of water and grind into a fine and thick paste and mix in the TRS minced ginger and garlic paste

  • 7

    Transfer into a bowl and add all the spices, coconut cream, 2 tbs TRS coconut oil, white wine vinegar, green beans and red pepper

  • 8

    Stir well

  • 9

    Allow the batter to sit for 30 minutes

  • 10

    Add freshly chopped coriander and stir well

  • 11

    TO MAKE THE PATTIES

  • 12

    Warm a non-stick pan

  • 13

    Smear the pan with some TRS coconut oil, using a pastry brush

  • 14

    Use a cooking ring to make your patties or go freehand if you prefer

  • 15

    Cook each patty for two minutes on each side

  • 16

    Enjoy with some coconut yoghurt

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