Journey of a Food Loving Mom
ShareTweetSharePin22 SharesThe mango season is here, and I am sure many of you have already started with the recipes associated with this wonder fruit, isn’t it? But have you made Aam Chunda yet? The other day, I was wondering what more I could make with …
ShareTweetSharePin22 SharesBaked Moong Dal Kachori made in Oven or Airfryer: Snacks are something that none of us can avoid. We all have cravings for it. India is a country of festivals. And snacks and festivals go hand in hand. Enjoying the festivals with some crunchy …
Kebabs, the word that immediately throws a picture of spicy, succulent, melt-in-mouth delicacy. I am a big fan of kebabs. No visit to any restaurant is complete with ordering kebabs. I am a big fan of Shammi and Galouti Kebabs (already drooling) especially those that I had in the city of Newabs, Lucknow. But But before I set any wrong expectation here 😛 let me tell you this post of about one of my favorite vegetarian kebabs – Masoor Dal Ke Kebabs.
Masoor Dal ke Kebabs have soft, smooth texture and made using the red lentil called as Masoor/Malke ki Dal. I first time prepared this using the leftover Masala Masoor Dal and loved it. You can also find the recipe of Masoor Dal Moth Namkeen on the blog. These Kebabs were on the list since long. Finally, made it for weekend lunch and served it with green chutney.
In preparation of these kebabs, I already pressure cooked the soaked masoor dal and grinded to make it smooth for the kebabs. I prepared fresh breadcrumbs in the dry jar and it was ready in a second. Prepared the Green Coriander Chutney to serve it with the kebabs and don’t forget the sliced onions to serve along with these kebabs. The whole combination tastes great together.
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