No Flour, Low Carb Moong Dal & Oats Cutlets with Creamy Garlic Lemon Sauce

Step 1: Prepare Moong Dal

Rinse 1/2 cup of split yellow lentils (moong dal) well under running water until clean. Add sufficient water to cover the dal and soak for 15 minutes.

Step 2: Prepare Oats

Place 1/2 cup of oats in a separate bowl. Add 1/2 cup of water and soak for 10 minutes.

Step 3: Blend Moong Dal

Drain the soaked moong dal and transfer it to a blender. Blend coarsely without adding any water.

Step 4: Combine Base Ingredients

In a large mixing bowl, add the blended moong dal and the soaked oats.

Step 5: Add Vegetables

Add 1 finely chopped onion, 1/2 cup finely chopped carrot, 2 tbsp finely chopped beans, 2 tbsp finely chopped capsicum, and 2 tbsp chopped coriander leaves to the bowl.

Step 6: Add Spices

Add 1 tbsp minced garlic, 1/4 tsp roasted cumin powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 2 tsp flaxseed powder, and salt to taste.

Step 7: Mix and Form Cutlets

Mix all the ingredients thoroughly until well combined. Take a portion of the mixture and shape it into an oval or round cutlet. Repeat for the remaining mixture.

Step 8: Cook Cutlets

Heat a pan and grease it lightly with oil. Place the cutlets on the pan. Add 1 tsp of oil (optional) over the cutlets. Cook on medium heat until both sides are golden brown, approximately 3-4 minutes per side.

Step 9: Prepare Garlic Lemon Sauce

In a blender, combine 1/2 cup thick yogurt, 4 cloves of garlic, salt to taste, 1/2 tsp chilli powder, and 1 tsp honey. Blend until smooth.

Step 10: Finish Sauce

Add 1 tsp lemon juice to the blended sauce and mix well. The sauce is now ready.

Step 11: Serve

Arrange the cooked cutlets on a serving plate. Pour the creamy garlic lemon sauce alongside. Garnish with fresh coriander leaves and chilli flakes. Serve immediately. The sauce can be stored in the fridge for up to 10 days.

• The creamy garlic lemon sauce can be stored in the fridge for up to 10 days.