Masoor dal ke kebab

Masoor dal ke kebab

A nutritious and tasty vegetarian Lucknavi kebab. This one will melt in your mouth and leave you wanting for more.

Masoor dal ke kebabA nutritious and tasty vegetarian Lucknavi kebab. This one will melt in your mouth and leave you wanting for more.

Summary

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  • Courseappetizer
  • Cuisinemughlai
  • Yield8 servings 8 serving
  • Cooking Time1 hourPT1H0M
  • Total Time1 hourPT1H0M

Ingredients

Whole masoor dal (black lentils) 
200 gms
Medium size onions 
5
Whole garlic
1
Ginger
10 gms
Garam masala
1 teaspoon
Green chilli
2
Red chillipowder
1/2 teaspoon
Mango powder
1/4 teaspoon
Black cardamom
2
Coriander leaves Chopped
Green chilli finely chopped
2
Salt
to taste
Pure ghee
100 gms
Cornflour
2 tablespoons
Lemons
2

Steps

  1. Soak masoor dal in a bowl of water for 4 to 6 hours. Put the soaked dal along with 2 glasses of water in a pressure cooker. Add salt, 1 chopped onion, 6 garlic cloves, and black cardamom. Cook it for the duration of three cooker whistles. Turn the stove flame to low and cook for another 20 minutes.
  2. Open the lid of the pressure cooker. Remove cardamom and stir the mixture with a ladle to make it into a thick fine paste. Keep it the mixture aside for cooling for atleast an hour.
  3. Add spices, 2 chopped onion, garlic paste (from the remaining cloves), chopped chillies, cornflour and coriander leaves to the mixture. Mix well. Your kebab mixture is ready.
  4. Make small flat tikki shaped kebabs from the mixture. (the above quantity can create 25 - 30 kebabs)
  5. Heat a flat pan on high and put some desi ghee. Shallow fry the kebabs for 2-3 minutes or until they turn golden brown. Flip kebabs to make sure both sides are cooked properly. Your kebabs are ready.
  6. Serve hot with green chutney, tomato ketchup, sliced onions, and a slice of lemon. Enjoy!