I make chundal, it is basically boiling red lobia/ Azuki beans, then season it with mustard seeds and green chilies, salt. This is good for health, less calories, full of protein. When I made this the other day, husband who like only whole green moong dal chundal, ate little and it was left behind. You're all aware that I'm one who hates wasting food. Was asked him for the last 2 days, shall I make for you cutlet with it, he kept saying NO, so today quickly grated a big carrot, minced the boiled chundal along with a green chili in the mixier. I added rice flour, salt and some left over paneer burji. Mixed all well, shaped into rounds and shallow fried with hardly 2 tsp of oil in a non-stick pan, covered, turning it once the bottom was brown.
Have send the photo to our daughter and asked her to send to my email, shall post it, then.
INGREDIENTS
left over red lobia boiled 1/2 cup
carrot 1 big grated fine
green chili 1
paneer burji 1/2 cup ( optional) as I had and wanted to use it.
rice flour about 1/2 cup
salt to taste
Mix all well, as I ground lobia in mixer jar without any water along with green chili. Added rest of the ingredients well, then shape as you desire.
Heat a pan/ tawa with little oil, put the cutlets once it is hot, cook on low flame, turn once the bottom is brown, add little oil as you flip over and cook till both sides are brown. Serve hot, can be eaten plain or with ketchup or chutney of your choice.