Toor Dal Pops

🧆 Toor Dal Pops

Ingredients:

• 1 cup Toor Dal (split pigeon peas), soaked 4–6 hours

• 1 small onion, finely chopped

• 2 garlic cloves

• 1 green chili (optional), chopped

• 1 tsp cumin seeds

• 1/2 inch ginger, chopped

• 1/4 cup chopped coriander leaves

• Salt to taste

• 1/2 tsp turmeric

• 1/2 tsp garam masala or chaat masala

• 2 tbsp rice flour (for binding)

• Oil for shallow frying or air-frying

Instructions:

1. Grind: Drain soaked dal and pulse in a food processor with garlic, green chili, cumin, and ginger until coarse (not fully smooth).

2. Mix: In a bowl, combine dal paste with onion, coriander, salt, turmeric, garam masala, and rice flour. Mix well.

3. Shape: Form into small balls or nugget shapes.

4. Cook:

   • Shallow Frying: Heat oil in a pan and cook on medium flame until golden brown on all sides.

   • Air Frying: Preheat to 180°C (350°F), spray pops lightly with oil, and cook for 12–15 minutes, turning halfway through.

🥣 Cauliflower Cream Dip

Ingredients:

• 1 cup cauliflower florets

• 2 garlic cloves

• 1 tbsp olive oil

• 2 tbsp tahini or soaked cashews (for creaminess)

• Juice of 1/2 lemon

• Salt to taste

• Black pepper or chili flakes (optional)

• 1/2 tsp cumin powder (optional)

Instructions:

1. Steam: Cook cauliflower florets and garlic until tender.

2. Blend: In a blender, add steamed cauliflower, garlic, tahini (or cashews), lemon juice, olive oil, salt, and seasoning. Blend until smooth and creamy.

3. Chill: Let it sit in the fridge for 10–15 minutes before serving.

✨ Serve:

Arrange the crispy Toor Dal Pops on a platter with the chilled cauliflower cream dip on the side. Garnish with coriander or a sprinkle of chili flakes for extra zing.

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