How to make Masoor Cutlets -

Delicately shallow fried whole red gram cutlets.Masoor dal ke kaebab are very delicious, low-fat and easy to make starter/appetizer. Masoor dal is brown from outside and the grain is red from inside.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lentils (दाल), Onions (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Masoor Cutlets checkout Peethiwali Aloo Tikki, Masoor Tikki-SK Khazana. You can also find more Snacks and Starters recipes like Chilli Chicken Chicken Sheekh Kababs Chicken And Oats Cake Salt And Pepper Chicken

Masoor Cutlets

Masoor Cutlets Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masoor Cutlets Recipe

  • Lentils soaked 250 grams

  • Onions sliced 2 medium

  • Ginger chopped 1 inch piece

  • Garlic chopped 5-6 cloves

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Bread soaked 2 slices

  • Fresh coriander leaves chopped 1/4 medium bunch

  • Oil to shallow fry


Step 1

Boil masoor with onion, ginger and garlic with just enough water till done.

Step 2

Cool and add salt, red chilli powder, garam masala powder, bread slices (squeezed to remove excess water and mashed) and coriander leaves.

Step 3

Mix well and shape into cutlets. Heat oil in a pan and shallow fry the cutlets till crisp. Drain onto an absorbent paper. Serve hot with coriander chutney.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.