Brown Rice & Lentil Patties

This recipe is a new twist on the traditional "tavalai adai", with the goodness of brown rice, spinach and carrots. It is also a good substitute for a "veggie burger" patty on a bun or sandwich bread, topped with a favorite chutney or sauce. I have to issue fair warning that it is a bit involved, and not something you can whip up in a hurry - it is delicious and healthy treat though!

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Grind together into a medium coarse paste:

1/2 cup each toor dal & channa dal, soaked for an hour
(Variation: substitute one of the dals with whole moong)
A small piece of ginger
1 green chilli
1 dried red chilli
1/2 tsp black peppercorns
1/2 tsp cumin
1 tsp hing (asafetida)
2 tsp salt
A handful of mint and/or coriander leaves
Optional: 1/4 - 1/3 cup of grated coconut (fresh or dry)

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3/4 cup cream of brown rice (if it is too coarse, run it through a spice mill for a finer farina)
1/2 cup cream of wheat
1/2 tsp mustard seeds
4 tblsp oil

1/2 cup of grated carrots
1-1/2 cups of finely chopped spinach

1. Dilute the ground lentil paste with 2 cups water.

2. Heat the oil in a wide saucepan. Add the mustard seeds; when they splutter, pour the lentil mixture carefully to avoid splattering.

3. Bring to a boil, stirring frequently. Reduce heat and simmer for a minute or two.

4. Add the cream of brown rice/wheat and vegetables. Stir frequently on low heat, breaking up any lumps.

5. When the mixture thickens and leaves the sides of the pan to form a mass in the middle, remove from stove and let it cool. (It should be a consistency suitable for shaping into patties).

6. Smear some oil on your hands.Shape cooled dough into round patties (the size of a veggie burger) and place on a greased plate.

7. Coat a griddle with a little oil and preheat on medium heat. Place three to four patties on the griddle, drizzle some oil all around the sides and on top. Press down gently with a spatula.

8. Cook on both sides till evenly browned. Serve hot with your favorite chutney.