Green Mung bean Cutlets

Soak Mung Beans Overnight: Rinse and soak mung beans overnight. Drain and transfer the mung beans to a mixer jar.
Blend: Add cooked brown rice, ginger root, garlic, green chili, curry leaves, and cumin seeds into the mixer jar. Then blend them into a coarse paste.
Mix: Transfer the coarse mixture into a mixing bowl, and then add chopped onions, coriander leaves, and salt. Combine well and make medium-sized patties.
Shallow Fry: Heat oil in a steel pan on medium heat. Shallow fry the patties on medium-low heat on both sides until golden brown and well-cooked.
Garnish &amp; Serve: Plate them and sprinkle a pinch of Chaat masala on each of them. Serve with a side of tomato ketchup and/or whisked Greek yogurt. Enjoy!

February 28, 2025

These delicious cutlets, also known as vada, make an excellent choice for an evening snack or a light lunch that is both satisfying and healthy. They are prepared using soaked green mung beans, which are rich in protein and fiber. The beans are blended with ginger, garlic, and cumin seeds for a warm, flavorful taste. A hint of chopped green chili adds some heat, while diced onion contributes a touch of sweetness. Fresh cilantro introduces a lovely herb-y note, and a sprinkle of Chaat masala adds an irresistible tang to the dish.

I used some cooked leftover brown rice in this recipe to make the cutlets feel heartier. If you don’t have any rice available, you can substitute it with 2 tablespoons of rice flour. This adds an extra crunch to the cutlets.

This recipe has quickly turned into a family favorite, hitting that sweet spot between flavor and nutrition. Give it a shot and see if you enjoy it as much as we do!