Masoor Dal Ke Kabab!
I have a very close friend who constantly tells me that her mom used to make masoor dal kababs. And I am the finicky types. I will keep thinking that I want to try this recipe but make It a year later.
When I did make the recipe I loved the kababs. They are very flavorful. I made two batches and the were both yum.
In the second batch I also added garam masala and chaat masala. It was definitely spicier. This is a great version for kids and guests. But of course these kind of recipes any flavor is added flavor and will not ruin the taste.
Have fun making these yummy kababs...
Here is what you need to start ...
1/2 cup black whole masoor dal soaked over night. 1/2 onion roughly chopped 5-6 garlic cloves 1 inch piece of ginger roughly chopped. 1tsp Kashmiri chili powder 1 tsp coriander powder. 4 slices fresh bread crumbs or 3/4th cup store bought bread crumbs 1/2 cup finely chopped cilantro and mint mixed 2 tbs oil 3/4th cup water. 1/2 cup for shallow fry.
Soak masoor dal over night and drained. Heat a pan. Add two table spoons of oil. Add onions, green chilies. Ginger and garlic. Once the onions turn pink add the dry masalas and sauté. Add salt to taste. Throw in the dal and 3/4th cup water. Cover and cook on medium low for 15 mins or till the lentils are cooked. While the dal is cooking churn the bread slices in a food processor to make crumbs. ( you can use store bought bread crumbs too) Cool the dal and run it in the food processor to make a coarse paste. In a mixing bowl add the bread crumbs, the dal mixture and cilantro/mint mixture. Mix well and make appetizer sized balls and flatten. Add oil to your hands so the batter does not stick. in a non stick or cast iron pan add one teaspoon oil, heat to medium low. Do not over heat as it will break the kababs and make your pan super messy. Crisp up each side to brown. Add oil one teaspoon at a time. Takes about 4 mins per side. Serve with onions and green chutney.
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