Dal Kebab

Dal Kebab
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Rating: 0
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Rate this recipe!
Print Recipe
Servings
4
Cook Time
30
Servings
4
Cook Time
30
Dal Kebab
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
30
Servings
4
Cook Time
30
Ingredients
Servings:
Units:
Instructions
  1. Soak green moong dal in water overnight. Drain the water and grind the lentils with green chillies and a little salt to a semi smooth paste.
  2. Add little water as required for grinding (and if not then do not need to add water). Heat oil in a frying pan.
  3. Temper the oil with whole cumin seeds/Jeera, garlic paste and ginger paste.
  4. Add the lentil or dal paste and cook until the mix comes off the sides clean. The dal should be cooked so that it is moist and soft and not runny or hard.
  5. Add little oil as needed to avoid sticking.
  6. Switch off the heat, transfer into a big plate or bowl let it be cool.
  7. Add chopped onions, chopped green chillies, coriander leaves, garam masala powder, amchur powder, red chili powder, coriander powder and salt.
  8. Mix well. Slowly add the roasted besan or gram flour and bind to a dry mix. Mix them to prepare smooth dough like mixture.
  9. Divide mixture into 10 to 12 equal portions and roll them into small size balls.
  10. Take one ball and gently press it between your palms and make a round shaped 1/2-inch thick patties.
  11. Heat non-stick flat pan or tawa or griddle to shallow fry patties. When pan or griddle is hot enough, drizzle oil over it. Put 3-4 patties over oil and cook until bottom surface turn golden brown.
  12. Flip each pattie up side down, drizzle some oil around its edge and cook until second side also turns golden brown.
  13. Dal kebab is ready to transfer on a plate and serve with coriander or cilantro chutney.
Recipe Notes

Chef at Large Member

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