Masoor Dal Kebabs
Cooking is all about innovation. On more occasions than one, people have mistaken it for a mutton kebab.
Servings: 2
Ingredients
- 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
Instructions
- 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.
Notes
- If you want it chunky, grind the dal coarsely and add an egg.
- To make seekh kebabs, shape them on chopsticks or pencil.