Masoor Dal ke Kebabs or Masoor Dal Kebab Recipe

Masoor Dal Kebabs #SayHelloToPerfection

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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Masoor Dal ke Kebabs Made Using Hamilton Beach Juicer Mixer Grinder #SayHelloToPerfection

Masoor Dal ke Kebabs have soft, smooth texture and made using the red lentil called as Masoor/Malke ki Dal. They make a great healthy and vegeterian snack.

Servings 3 people

Prep Time 30 minutes

Cook Time 15 minutes

Ingredients

• 1 Cup Masoor Dal
• 1/2 cup Green Coriander finely chopped
• 1/4 cup Roasted Chickpea
• 7-8 Garlic Cloves Chopped
• 1/4 cup Bread Crumbs
• 1 inch Ginger Grated
• 1/4 Tsp Garam Masala
• 1/4 Tsp Red Chili Powder
• 1/4 Tsp Chaat Masala
• 1 Tsp Coriander powder
• 1/2 Tsp Cumin Powder
• 2 Green Chilies Finely Chopped
• 1/4 cup Oil
• 2 Boiled Potatoes
• Salt to taste

Instructions

1. Soak 1 cup of whole masoor dal for 5-6 hours. Preheat the pressure cooker and 2 tsp oil, add chopped onions, chopped garlic cloves, grated ginger, green chillies, salt, add 3/4 cup of water along with dal. Cook Dal in the pressure cooker. Mostly 1 whistle on high flame and 2 on low flame should work.
2. Turn off the flame and leave the cooker to release pressure. Open the pressure cooker after the pressure releases and put dal in the strainer to remove excess water.
3. I added the cooked Dal mixture in the 1 Ltr Jar of Hamilton Beach and grinded it together to make a smooth mixture. (Not a fine paste) If you feel the mixture is wet, heat a pan and roast the mixture on medium flame with continuous stirring ans scrapping the sides so that the excess moisture is evaporated.
4. Place dal mixture in a bowl, add finely chopped onions and green chillies, garam masala, tbsp red chilli powder, chaat masala, roasted cumin powder, 1 tbsp of salt, powder of grinded roasted besan, bread crumbs. Take 2 boiled potatoes, peel and grate them. And mix it well together.
5. Apply some oil on your palms and make them greasy to prepare the cutlets.
6. Take some mixture and make the cutlets according to your desired size. and shape. Roll the mixture and flatten it to give the shape of a cutlet.
7. Heat oil in the pan. Place the Masoor Dal Kebabs in the pan to fry once the oil is heated. Fry them on medium-low flame until they appear golden-brown from the bottom. Flip and fry them from both the sides to make it crispy. Flip them gently as they are soft and might break. Cutlets are fried when they appear brown and they are soft when they are hot.
8. Whole masoor dal cutlets are ready to serve. Serve them along with green coriander chutney or tamarind chutney along with sliced onions.
9. Enjoy