Masoor Dal Seekh Kebabs

Name: Masoor Dal Seekh Kebabs
Total time: 12900 s
Yield: 16-18 kebabs (about 2 inches long)
Cuisine: Indian
Ingredients: 1 cup Masoor dal sabut/ whole red lentils; 1 inch ginger roughly chopped; 8-10 cloves of garlic peeled; 1-2 green chilies; 1 jeera; 3-4 tbsp oil; 2 cloves/laung; 4 green cardamom/ hari Elaichi; 1 tsp salt or to taste; 1 tsp Red chilli powder; 1& 1/2 Chaat masala; 1/4 cup Paneer / cottage cheese(grated); 3 tbsp corn flour; 1/2 slice Bread ground to make fresh bread crumbs; 2 tbsp lemon juice; 3 tbsp finely chopped onion; 3 tbsp finely chopped capsicum/green bell pepper; 2 tbsp Cream/malai; 2 tbsp ghee; 5-6 tbsp oil for shallow frying

Swati @swati_17

Chandigarh/ Gurgaon, India

#dals
Succulent, melt in the mouth kebabs made with whole red lentils
These kebabs are so yummy they can actually give a tough competition to mutton kebabs. These beauties are very similar to mutton seekh kebab in their taste as well as look and feel. Delicately flavored with cloves and cardamoms they just smell divine. And of-course taste heavenly. For those of you who are vegetarians can now easily get a taste of mutton seekh kebabs. Served with spicy and tangy green chutney and some onion rings, I bet you can’t stop at one.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

soaking: 2-3 hrs, prep: 15 mins, cook: 20 mins

16-18 kebabs (about 2 inches long)

1 cupMasoor dal sabut/ whole red lentils
1 inchginger roughly chopped
8-10cloves of garlic peeled
1-2green chilies
1jeera
3-4 tbsp oil
2cloves/laung
4green cardamom/ hari Elaichi
1 tspsalt or to taste
1 tspRed chilli powder
1& 1/2Chaat masala
1/4 cupPaneer / cottage cheese(grated)
3 tbspcorn flour
1/2 sliceBread ground to make fresh bread crumbs
2 tbsplemon juice
3 tbsp finely chopped onion
3 tbsp finely chopped capsicum/green bell pepper
2 tbspCream/malai
2 tbsp ghee
5-6 tbspoil for shallow frying

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Steps

soaking: 2-3 hrs, prep: 15 mins, cook: 20 mins

1

Wash and soak the dal for at-least 2 hours. Drain the water and grind the dal along with ginger, garlic, green chilies and jeera to a smooth paste using minimum water.
2

Crush the cloves/ laung and seeds of green cardamom/ hari Elaichi to a fine powder.
3

In a heavy bottomed pan or kadai, heat 3 tbsp oil and add the dal paste. Stir fry the paste for 4-5 minutes till it is dry and doesn’t stick to the pan. It will collect together in a ball when done.
4

Take out in a bowl. Add the powdered cloves and green cardamom, corn flour, paneer, salt, red chilli powder, chaat masala, bread crumbs, chooped onion and capsicum, lemon juice, cream and ghee. Mix well and make a dough out of it.
5

Now divide the mixture into 16-18 portions and make a ball of all the portions. Press down the ball on a squewer or a clean pencil to five it a seekh shape. Carefully remove the kebab from the skewer. Make all the kebabs.
6

At this stage you can store the kebabs in the fridge till serving time.
7

At the time of serving, heat oil on a pan/tawa. Shallow fry the kebabs on medium heat till light brown and crisp. Turn the kebabs only when they are cooked on when side. If you turn too early they will stick and break.
8

Tender, juicy and melt in the mouth kebabs are ready. Serve with green chutney and onion rings.

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Cooksnaps

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Swati @swati_17

on May 14, 2020 04:57

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati