Hare dal ke kabab
Published January 30, 2013 | Written by The Healthline Editorial Team
Kababs are not only for non-vegetarians. There are several kabab recipes that can be enjoyed by vegetarians alike. Hare dal ke kabab is one of them. They are highly nutritious due to their high protein content. They can be eaten either at breakfast or as evening snacks. They taste best with mint-coriander chutney.
|Serving size:||2 kababs|
|Calories per serving:||143|
|Total Fat 2.8g||4%|
- 1 cup split moong dal (husked)
- 1/4 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 2 tbsp hung curd
- 1/4 cup water
- 1 tbsp roasted chana dal powder
- 2 tbsp bread crumbs
- 1 tbsp olive oil
- 1/2 tsp cumin seeds
- 1 green chili, finely chopped
- 1 tbsp cilantro leaves, finely chopped
- 1 tsp ginger paste
- 3-4 cloves garlic, finely chopped
Step by Step:
- Wash and soak the dal in water overnight. In the morning, drain and set aside. Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add cumin seeds and when they start spluttering, add the soaked dal and sauté for 4-5 minutes, until all the moisture is dry. Remove from heat and grind the dal. While grinding, add 1 tbsp hung curd and minimal amount of water.
- Take the dal paste in a bowl and mix all the dry masalas, salt, ginger paste, garlic, green chili, cilantro leaves, roasted chana dal powder, bread crumbs and the remaining 1 tbsp of hung curd. Mix well to form a thick mixture or paste. Make small, 1-1/2 inch diameter circular kababs from this mixture and keep aside.
- Heat a non-stick tawa/skillet over medium heat. Smear olive oil and put all the kababs. Put some more oil on the sides and cook till one side is golden brown, 4-5 minutes. With a spatula, gently turn all the kababs and cook them from the other side too.
- Remove in a serving dish and serve hot with tomato ketchup or any chutney of your choice.