Mushroom and masoor dal tikki – Food & Home Magazine

Ingredients

• 1 red onion, diced
• 2 cloves garlic, minced
• 300g portabellini mushrooms, sliced in half and then thinly sliced
• Large bunch fresh coriander, roughly chopped
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp chilli powder
• ½ tsp turmeric
• 75g flour
• 1 tsp salt
• 2 large eggs, whisked
• Olive oil, for cooking
• Salt and pepper, to taste
• ***Coriander & mint chutney
• 2 bunches fresh coriander
• 1 small bunch fresh mint
• 1 green chilli
• 1 knob fresh ginger, peeled
• 1 Tbsp lemon juice
• ¼ tsp cumin
• 1 tsp sugar
• ½ tsp salt
• 2-3 Tbsp water
• ***Tikki / Fritters
• 300g masoor dal / red lentils
• 625 ml water