Whole Green Moong Tikki

I especially love cooking with lentils and beans, and in my Indian cooking moong is one of ingredients I reach out for often. Both whole mung beans and moong dal are versatile staples that I use regularly, from comforting dishes like whole mung bean curry to fresh, nourishing recipes like sprouted mung bean salad. Moong is always stocked in my pantry because it's wholesome, filling, and so easy to work with.
I learned this recipe from my mom during her last summer visit to the US, and it has become a favorite ever since. We tested it with sprouted moong too, but found it can sometimes taste slightly bitter, so for best results I recommend using soaked whole moong. Sprouted moong will still work if that's what you have on hand. This easy snack is made with simple pantry ingredients, needs no deep frying, and is one of those reliable mom-style recipes that turns basic ingredients into something truly delicious.

Ingredients You'll Need

• Whole green moong: This is the base of the recipe and gives the tikkis a hearty texture along with plant-based protein. Make sure the moong is soaked well and drained completely to prevent a wet mixture.
• Green chilies and ginger: These add warmth, heat, and depth of flavor. Adjust the chilies based on your spice preference.
• Spinach: I recommend using triple-washed baby spinach. If you are using regular spinach, ensure that you wash and dry it thoroughly to prevent excess moisture in the tikki dough. Chop it roughly so it blends easily into the mixture.
• Cilantro: Brings freshness and a classic herby flavor that brightens the tikkis.
• Gram flour (besan): Acts as a natural binder, adding a subtle nutty flavor while helping the tikkis maintain their shape.
• Breadcrumbs: Keep the tikkis light and balanced while absorbing excess moisture. Add a little more if the mixture feels too soft.
• Garam masala and salt: Simple seasoning that ties all the flavors together without overpowering the moong.
• Cashews: Pressed into the center of each tikki, they add a lovely richness and a slight crunch that makes these extra special.

How to Make Moong Tikki

Here's a simple step-by-step guide. Start by draining the soaked moong beans thoroughly before you begin.

Tip: Pulse the mixture just until combined and slightly coarse, not smooth. This keeps the tikkis crisp on the outside and soft inside. The mixture can be prepped and shaped ahead of time, then refrigerated until ready to cook.

Serving Ideas

Serve these moong kebabs with ketchup, green chutney, or tangy-sweet tamarind chutney for dipping. They pair beautifully with a hot cup of masala chai for a comforting snack and also make a great addition to an appetizer platter when entertaining.