Steamed Moong Dal and Vegetable Patties

Name: Steamed Moong Dal and Vegetable Patties
Total time: 30 min
Cuisine: Indian
Ingredients: 1/2 cup moong dal (split green gram); 1/4 cup grated carrots; 1/4 cup finely chopped spinach; 1/4 cup mashed boiled potatoes; 1/4 cup finely chopped cucumber; Salt to taste (optional); Water as needed

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30 minTotal time

easyDifficulty

180kcal / serving

Ingredients

For 1 serving

servings

1/2 cup moong dal (split green gram)
1/4 cup grated carrots
1/4 cup finely chopped spinach
1/4 cup mashed boiled potatoes
1/4 cup finely chopped cucumber
Salt to taste (optional)
Water as needed

Ingredient substitutions

Spinach Finely chopped kale, in the same amount
Carrots Finely grated zucchini, squeezed dry, in the same amount
Boiled potatoes An equal amount of mashed cooked sweet potato

Nutrition per serving

Estimated values for 1 serving, 180 kcal

Protein9 g

Carbohydrates32 g

Fat1 g

Fiber 7 g · Sugar 3 g · Sodium 40 mg

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A healthy and protein-packed Indian dish made from steamed moong dal and mixed vegetables, perfect for those looking for a sugar-free, oil-free, and spice-free meal.

Indian

Steps

Rinse the moong dal thoroughly and soak it in water for 4-5 hours.
Drain the soaked dal and grind it to a smooth paste, adding a little water if necessary.
In a mixing bowl, combine the moong dal paste, grated carrots, chopped spinach, mashed potatoes, and cucumber. Mix well until combined.
If using, add salt to taste and mix again.
Shape the mixture into small patties.
Place a steamer pot on the stove with boiling water, then arrange the patties on a plate inside the steamer.
Cover and steam the patties for about 15-20 minutes until cooked through.
Serve warm as a protein-rich snack or meal.

Tips for Steamed Moong Dal and Vegetable Patties

The mixture should hold its shape without slumping; if it feels loose, let it rest briefly so the vegetables release less moisture into the patties.
Leave space between patties in the steamer so steam can circulate; overcrowding can make the centers take longer to set.
They are ready when the centers feel firm rather than soft or pasty. A thin skewer inserted in the middle should come out without wet batter.