Masoor Dal Kebabs

Servings: 2
Cuisine: Indian
Course: Appetizer
Rate the Recipe:
Cooking is all about innovation. On more occasions than one, people have mistaken it for a mutton kebab.


  • 200 gms whole masoor dal (brown lentil)
  • 1 tsp garam masala
  • 2 tbsp ginger garlic paste
  • 2 green chilies chopped
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp red chili powder
  • 2 tsp amchoor (raw mango) powder
  • 2 tbsp mint chutney
  • 1 cube veg super seasoning (optional)
  • 1 tbsp oil to fry the dal
  • Oil for deep frying
  • Salt to taste


  • Soak the dal overnight. Grind the soaked dal finely.
  • Add in the ginger-garlic paste, coriander powder, cumin powder, amchoor powder, garam masala, and salt. Mix well.
  • Heat 1 tbsp oil in a wok or karahi (ideally a non-stick one). Add in the dal and cook for a little while until dry.
  • Remove from fire and add in the mint chutney.
  • Shape the mixture into kebabs and deep fry until done.
  • Serve hot with pudina chutney and onion rings.


  • If you want it chunky, grind the dal coarsely and add an egg.
  • To make seekh kebabs, shape them on chopsticks or pencil.

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