Dal ke Kebabs (Lentil Kebabs)

Servings: 12 Kebabs
Cuisine: Indian
Course: Appetizer
Time: 45 minutes
Rate the Recipe:
Crisp on the outside. Soft on the inside. Packed with proteins, the melt-in-the-mouth masoor dal kebabs work perfectly as a snack or as a side for Sabz Biryani. Try out this easy recipe of one of my signature dishes.


  • 1 cup whole masoor dal (brown lentil)
  • 1 medium onion sliced
  • 2 cups water
  • 1 tsp salt or to taste
  • 3 tbsp ginger garlic paste
  • 2-3 green chilies chopped
  • 2 tbsp cumin powder (jeera)
  • 2 tbsp coriander powder (dhania)
  • 1 tsp Kashmiri red chilli powder
  • 2 tbsp amchoor (raw mango) powder
  • 1 tsp garam masala powder
  • 1 tsp chat masala powder
  • 1/4 cup chopped coriander leaves
  • 1 cube veg super seasoning (optional)
  • 3/4 cup fresh breadcrumbs (2 slices)
  • Oil for deep frying


  • To begin, soak the whole masoor dal in water for at least 2 hours.
  • Boil the dal with sliced onions and a tsp of salt in two cups of water. If you are using a pressure cooker, give it about 3-4 whistles.
  • Once cooked, dry out the excess water.
  • Transfer the dal to a large bowl and mash it coarsely. Let it cool a bit so that it is easy to handle.
  • Add in the ginger garlic paste, chopped green chilies, and the dry masalas – cumin powder, coriander powder, Kashmiri red chili powder, amchoor (raw mango) powder, garam masala powder, and chat masala powder. Mix well.
  • Finally, add the breadcrumbs and chopped green coriander leaves. Mix. For extra flavor, you can add a cube of Maggi veg super seasoning.
  • Divide the mixture into equal portions and shape them into kebabs or cutlets.
  • Heat oil in a pan and fry the kebabs until crisp.
  • The Dal ke Kebabs are ready to serve. Serve hot with pickled onions and mint chutney.


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This blog post is part of the blog challenge β€˜Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Bohemian Bibliophile.

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Dal ke Kebabs (Lentil Kebabs)