Lentils/Dal Seekh Kebabs

By agrawal.shweta.n

ow obviously being a vegetarian you hardly get any choices in kebabs when you are in the UK. Back in India I had so many options to choose from. Any ways, I can’t mourn over it more. Lately I tried making Daal Seekh Kebabs and I was so satisfied (I have no words to explain my satisfaction level;). These kebabs are very healthy and are enriched in protein. Hmmm! Also very simple and hassle free. :)

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Cevapi Bosnian kebab

Doner Kebab

Ingredients

Moong Dal - 1/2 cup
Channa Dal- 1/2 cup
Potato - 1/2 boiled and grated
Onion - 1 (grated)
Dried Fenugreek Leaves - 1/2 tablespoon
Salt - to taste
Ginger garlic paste - 1/2 tablespoon
Coriander powder - 1 teaspoon
Turmeric powder – 1/8 teaspoon
Cumin powder - 1 teaspoon
Red chilli powder- 1 teaspoon
Garam Masala powder - 1 teaspoon
Green chilies - 2 (minced)
Gram flour- 2 tablespoon
Oil- for greasing (I used olive oil)

Details

Level of difficulty Difficult
Preparation time 15mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Clean, wash and boil the moong dal and channa dal in 2 cups of water till the dal is soft and cooked and all the water has evaporated.
Combine the cooked dal with the rest of the ingredients and mix well.

Step 2

Divide the mixture into 4 equal portions.
Using a thick seekh (metal /wooden skewer/toothpick), press each portion of the dal mixture on it using your fingers to make kebab.
Brush each kebab with oil.

Step 3

Heat oil in a pan and cook kebabs till both the sides are brown.
Serve hot with yogurt or chutney.

These kebabs can also be cooked on charcoal or electric barbecue.
Other dals/lentils like urad dal, masoor dal can also be used.
If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.
Different grated vegetables can also be opted.