Horse gram Lentil Kebabs
Horsegram Lentil Kebabs. Delicious, wholesome and very nutritious vegetarian kebabs that make great evening snacks.
Ingredients
- 1 cup Horsegram Dal
- ¼ cup Chana Dal
- ¼ cup Powdered Oats (or bread crumbs)
- 1 medium Boiled Potato
- ½ tsp Cumin Seeds
- ¼ tsp Fennel Seeds
- 1 tsp Grated Ginger
- 2-3 Green Chillies (finely chopped)
- 1 tsp Red Chili Powder
- ¼ tsp Freshly ground Black Pepper powder
- ¼ tsp Chaat Masala powder (optional)
- ½ tsp Lime Juice
- ½ cup Coriander Leaves (finely chopped)
- 4-6 tbsp Oil (for pan frying)
- Salt (to taste)
Instructions
- Wash and soak the horse gram and chana dal/ lentils in enough water overnight or for a minimum of 4 to 6 hours.
- Drain and pressure cook the dalss until well cooked and yet not mushy in 4 cups water and 1 tsp salt for about 5-6 whistles.
- Meanwhile boil the potato, peel and keep aside.
- Once cooked, strain the lentils and keep the water aside. You can use this as a stock for soups separately.
- Heat 1 tbsp oil in a pan and add the cumin seeds and fennel seeds. Let them splutter and add add the green chillies and the grated ginger. Mix and saute for about 2 mintes.
- To this now add the strained lentils and keep stirring. Continue this process until no excess moisture remains. This may take about 8-10 minutes on medium flame.
- Mix in the chili and black pepper powder at this stage. Remove from flame and let this cool.
- In a mixing bowl, add the dal mixture, grated the boiled potato, add lime juice, coriander leaves, chaat masala powder, bread crumbs/ powdered oats and salt to taste.
- Knead this mixture with gentle hands, mashing the mixture well at the same time.
- Rub some oil on to your palms and shape this mixture into equal portion kebabs. I coud make about 10 medium kebabs out of this mixture.
- Heat a cast iron skillet/ pan (preferably) and 2-3 tbsp oil of youe choice. Cook the kebabs over medium heat on both side until you see a nice golden sear. They'll be soft so please do handle with care.
- Once cooked, remove onto a serving plate and serve hot with a chutney/ sauce/ dip of your choice.