Protein-Rich Lentil Patties (Tur Dal Patties): Crispy, Hearty & Pan-Fried

Tur dal (toor dal, or split pigeon peas) is the dal behind everyday sambar and dal tadka in kitchens across India. In this recipe from the Wholesome Living Through Food series, a collaboration between Yoga & You and Home Cooking, it becomes something different: big, golden lentil patties that are crisp on the outside and hearty inside. They're simple to make, need no flour, breadcrumbs or binder, and work as a snack, a starter or a vegetarian burger patty.

Why lentil patties?

Pulses such as tur dal are a staple source of plant protein and fibre in Indian vegetarian diets. Most of the time we eat them cooked into a soft dal. Soaking and grinding them raw, the way you would for vadai or adai, turns the same ingredient into something you can hold in your hand. It's an easy way to add more pulses to snacks and lunch boxes, and these patties are pan-fried with just a little oil rather than deep-fried.

How the patties come together

The full ingredients and method are in the recipe card above. A few points from the video make all the difference:

• Soak for about two hours. The dal should be soaked through but still firm. Drain it completely before you start, because extra water will make the mixture too soft to shape.
• Season before you grind. The onion, garlic, green chillies, salt, pepper, chilli flakes, cumin and coriander all go into the bowl with the dal, so everything is ground together and the spices are evenly distributed.
• Pulse, don't purée. Grind in batches using the pulse setting and don't add any water. As the cook explains, the moisture from the onions is enough to bring the mixture together. You want a coarse mixture with some texture, not a smooth batter.
• Make them big and even. Take a generous portion and flatten it into a large, round patty like a burger patty, neither too thick nor too thin, so it cooks through evenly.
• Pan-fry on a medium flame. Spread a little oil on the tawa, cook the first side until golden, brush a little oil on top and then flip. Keep the heat on medium the whole time, so the patties cook through to the centre before the outside browns too much. Press them gently as they cook.

Serving ideas

Serve the patties hot, straight from the pan, with a dip of your choice. Mint-coriander chutney, tomato chutney or a thick, spiced yogurt dip all work well. For a more filling meal, tuck one into a bun with sliced onion, tomato, lettuce and chutney for a homemade lentil burger, or serve two alongside a salad such as our cucumber yogurt salad.

Make it your own

• Other dals: chana dal, or a mix of tur and chana dal, gives a similar result with a slightly firmer bite. Soaking times vary, so check that the dal is soft enough to bite through before grinding.
• Add vegetables: finely grated carrot or chopped spinach can be stirred in after grinding. Keep the amounts small so the patties still hold their shape.
• Spice level: reduce the green chillies and chilli flakes for children, or add a little grated ginger for warmth.
• Onion- and garlic-free: for a sattvic version, leave out the onion and garlic and add a pinch of asafoetida and some grated ginger. You may need a teaspoon or two of water when grinding, since the onion supplies most of the moisture.

If you enjoy pulse-based recipes like this, try our horse gram dosa, the traditional sundal recipes or moong dal curry.

A note on diet

Individual nutritional needs vary. The patties are cooked from raw soaked dal, so make sure they're cooked right through to the centre. A medium flame and patties that aren't too thick help. Pulses can cause bloating for some people, and soaking well helps. If you have a legume allergy or have been advised to limit pulses, check with your doctor or a qualified nutritionist.