Dal and Kamal kakdi kabab

Name: Dal and Kamal kakdi kabab
Cuisine: Indian
Ingredients: 250 gm kamal kakadi (bhaseed); 1 Cup chane ki dal; 2 badi elaichi; 3 small elaichi; 7-8 laung; 10-15 black pepper; to taste Salt; 3 tej patta; 1 piece ginger; 6-7 garlic clove; 1 onion; 1 spoon Aamchur Powder; 1 tsp coriander leaves; 2 green chilli chopped; 1 1/2 cup water; as needed Oil

Vandana Nigam @vandana15

#dal #kabab
#dalrecipe
#ilovecooking

Vandana Nigam @vandana15

#dal #kabab
#dalrecipe
#ilovecooking

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Ingredients

250 gmkamal kakadi (bhaseed)
1 Cupchane ki dal
Garam masala:
2badi elaichi
3small elaichi
7-8laung
10-15black pepper
to tasteSalt
3tej patta
Freshly needed:
1 pieceginger
6-7garlic clove
1onion
While grinding:
1 spoonAamchur Powder
1 tspcoriander leaves
2green chilli chopped
For boiling:
1 1/2 cupwater
To fry:
as neededOil

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Steps

1

First step is to peel kamal kakdi and slice them into small pieces.
2

Then take a cooker put kamal kakdi, washed chanadal, garam masala (khada garam masala), onion, garlic, ginger, salt according to taste and water.
3

Put it on high flame till 2 whistle then put down the flame to medium for 15 mins.
4

After 15 min close the gas and take the mixture out in a bowl and leave it till being cold. After 10 mins of cooling take the whole mixture and grind it into a smooth thick paste for the kawabs. (No extra water needed while grinding)
5

Now add green chillies, coriander and Aamchur powder to the paste and make the kawabs from the mixture.
6

Now take a pan and warm the oil in it to swallow fry the kawab. Place kawabs one by one and fry it from both sides till red on a medium flame. (Medium flame is impo to let it cook properly)
7

Serve the kawabs with onion rings and green chutney.
8

NOTE: if your mixture gets too loose to make kawab you can add some bread crumbs to get the required stiffness.