Dhansak Croquettes

Ingredients list for Dhansak Croquettes

• 1/2 cup Split pigeon peas (tuvar dal) , soaked for 30 minutes and drained
• 3 tablespoons Split red lentils (masoor dal) , soaked for 30 minutes and drained
• 1/4 cup Split Bengal gram (chana dal) , soaked for 30 minutes and drained
• 1/2 cup Red pumpkin , grated
• 1 small Brinjal , cut into small pieces and soaked in water
• 1/4 cup Fresh fenugreek leaves (methi) , chopped
• 1 cup Boneless chicken , boiled with salt and shredded
• 1 1/2 teaspoons Dhansak masala
• 2 teaspoons Ghee
• 1 medium Onion , finely chopped
• to taste Salt
• 1 tablespoon Ginger-garlic paste
• 2 medium Tomatoes , finely chopped
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 2 Eggs , beaten with salt
• 1 cup Dried breadcrumbs
• to deep fry Oil
• to serve Green chutney

Method

1. Heat ghee in a pressure cooker, add onion and salt, mix and sauté till the onions turn golden brown. Add ginger-garlic paste, mix and sauté on medium heat for 1 minute.
2. Add tomatoes, mix and saute till they are pulpy. Add salt, red chilli powder, turmeric powder and dhansak masala, mix well and saute till ghee separates.
3. Add soaked pigeon peas, red lentils and Bengal grams and mix well.
4. Add grated pumpkin and mix well. Drain and add brinjal pieces and fenugreek leaves. Add 1½ cups water and mix well. Cover cooker with lid and cook under pressure, on medium heat, till 2-3 whistles are given out. Switch the heat off.
5. Open the lid once the pressure settles completely. Blend the cooked lentils with a hand blender to a fine paste and transfer into a bowl. Add chicken and mix well. Allow to cool down to room temperature. Refrigerate for 1 hour.
6. Heat sufficient oil in a deep pan
7. Divide the mixture into equal portions and shape each portion into a cylinder.
8. Take beaten eggs in a bowl. Spread breadcrumbs in a plate. Dip the cylinders in egg and roll in breadcrumbs. Shake off excess breadcrumbs and place on a plate.
9. Slide the croquettes gently into hot oil and deep-fry, on medium heat, till crisp and golden brown. Drain on absorbent paper.
10. Arrange the croquettes on a serving platter and serve hot with green chutney.