High Protein Dal with Crispy Lentil Fritters (2-in-1 Meal)
This High Protein Dal recipe brings together three powerhouse lentils — black masoor, red masoor, and green moong — slow-cooked into a comforting, protein-rich meal. Paired with crispy lentil fritters (pakora) made from the same base, it’s perfect for lunch and evening snacks. Nourishing, gut-friendly, and totally satisfying.
Equipment
- 1 Mixer Grinder
- 1 Pressure Cooker
- 1 Non Sticky Pan with Lid
- 1 Spatula
- 1 Mixing bowl
Ingredients
- ½ Cup Red masoor dal
- ½ Cup split moong dal
- ½ Cup Black Masoor Dal
- 3 Large Onion
- 1 Whole Garlic PoD
- 50 GM Carrots
- 50 gm Tomato
- 2 tsp Red Chili Powder red chili powder (for color)
- 2 tsp Turmeric
- Salt To taste
- 1 Cups Chickpea Flour
- ½ Cup Semolina
- 3 tbsp Olive Oil
Instructions
- Boiled lentils and carrots (set aside from above)
- Olive oil for shallow frying
- Soak all three types of lentils in hot water for 2–3 hours (or overnight in cold water).
- Pressure cook the lentils with chopped carrots for 5 whistles.
- Set aside some boiled lentils + carrots for fritters.
- Roughly chop onions, garlic, ginger, green chilies, and tomato.
- Sauté them in olive oil with salt until soft (do not overfry). Let cool and blend into a paste.
- In a separate pan, heat 2 tsp olive oil. Add half the onion paste.
- Add turmeric, red chili powder, and salt. Cook until oil separates.
- Add the remaining boiled lentils and their water. Let boil gently.
- Serve the dal hot, garnished with coriander.
- For Fritters:
- Mash the set-aside boiled lentils and carrots.
- Mix in chickpea flour and semolina.
- Form small fritters and shallow fry in olive oil until golden.
- Serve with milk or green tea as an evening snack.
Notes
- These fritters can be air-fried for an even lighter option.
- Dietitian-approved for healthy fat intake — not a cheat meal!
- Great for lunch + snacks from a single prep.