These easy to prepare no-meat burgers are great on their own or on buns. The recipe is from Eating Well magazine. I tried it today and they turned out good.
Recipe:
1 cup toordal or (recipe called for French green lentils, but I used toordal)
½ cup sliced almonds (badam)
1 tsp of salt
Vegetables:
½ cup carrots
1 onion
5 green chillies
cilantro (whatever herb you prefer, celery, thyme) finely chopped.
2 teaspoons of lemon juice
Magazine recipe also used eggs as binding agent, but I skipped the eggs.
Preparation:
Pressure cook lentils with little water or cook lentils in water until tender, drain the water, keep aside. Meanwhile, heat 1 tsp of oil in a skillet; add carrot, onions, chillies, cilantro and almonds. Sauté them until the almonds are lightly browned. Let them cool down a little bit. Then transfer the mixture to a food processor, add the cooked lentils and salt. Pulse several times, scraping the sides, until the mixture is coarsely ground. Take this mixture into a bowl, add lemon juice, and mix it well.
Form the lentil mixture into round patties. Heat 1 tsp of oil or ghee in a cast iron skillet. Add the patties, cook for 3 to 4 minutes on medium low, each side, until lightly browned. They are delicate; use a big spatula to turn them.
Serve them hot with ketchup.
Toor dal – Almond Burger with ketchup ~ our lunch today
Recipe source:Eating Well magazine
