Whole Moong Beans Tikki

Using a strainer, drain the soaked moong thoroughly, making sure all the water is removed. Discard any beans that did not soak properly.
Add green chiles, ginger, and moong to the food processor jar and process for 30 to 45 seconds or until the mixture is grainy.
Add the baby spinach, cilantro, salt, garam masala, besan, and breadcrumbs to the food processor. Pulse just until everything is well combined, keeping the mixture slightly coarse so the moong still has texture.
Divide the mixture into 24 equal portions and shape each into a tikki about 2 inches wide. Gently make a small dent in the center and press one cashew into each tikki.
Heat a heavy-bottomed skillet or cast-iron pan over medium heat. Add oil and let it warm. Place the tikkis on the pan in a single layer and cook uncovered for 3 to 4 minutes, until the bottoms are lightly golden. Carefully flip and cook for an additional 3 to 4 minutes until both sides are evenly cooked.