Dhansak Croquettes

Ingredients

• ½ cup split pigeon peas (tuvar dal), soaked for 30 minutes and drained
• 3 tablespoons split red lentil (masoor dal), soaked for 30 minutes and drained
• ¼ cup split Bengal gram (chana dal), soaked for 30 minutes and drained
• ½ cup grated red pumpkin
• 1 small brinjal, cut into small pieces and put in water
• ¼ cup chopped fresh fenugreek (methi) leaves
• 1 cup boneless chicken, boiled with salt and shredded
• 1½ teaspoons dhansak masala
• 2 teaspoons ghee
• 1 medium onion, finely chopped 
• Salt to taste
• 1 tablespoon ginger-garlic paste 
• 2 medium tomatoes, finely chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 eggs, beaten with salt
• 1 cup dried breadcrumbs
• Oil to deep fry
• Green chutney to serve

Method

1. Heat ghee in a pressure cooker. Add onion, salt and sauté till the onions turn golden brown. Add ginger-garlic paste and sauté on medium heat for a minute.
2. Add tomatoes 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 tuvar dal, masoor dal and chana dal. Mix well.
4. Add grated pumpkin and mix well. Drain and add brinjal pieces and methi leaves.
5. Add 1½ cups water and mix well. Cover cooker with lid and cook on medium heat till 2-3 whistles are given out. Switch off heat.
6. Open the lid once the pressure settles completely. Blend the cooked dal 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.
7. Heat sufficient oil in a deep pan 
8. Divide the mixture into equal portions and shape each portion into a cylinder.
9. Take beaten eggs in a bowl. Spread breadcrumbs in a plate. Dip the cylinders in egg and roll in breadcrumbs. Shake off excess breadcrumbs.  
10. Slide the croquettes into hot oil and deep fry on medium heat till crisp and golden brown. Drain on absorbent paper.
11. Serve hot with green chutney.