Kebabs! The word itself is so mouth watering. In the rainy season the evening snacks has to be either Pakoras or Kebabs! But we mostly have non vegetarian kebabs. So for a change, this last sunday when it was rainig cats and dogs I tried some Lentil Kebabs and trust me - they were delicious!
Ingredients: 1 cup channa dal
1 cup whole masoor dal
2- 3 onions chopped
1 tbsp ginger+garlic paste
½ cup milk
2 tsp chopped green chillies
2 bay leaves
5 cloves
5 peppercorns
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp powder of clove+green cardamom+cinnamon
Salt to taste
1 cup fine vermicelli, roasted and crushed (optional)
2 tbsp freshly chopped coriander leaves
Oil for frying
For Dip : ½ cup thick tamarind pulp
2 tbsp molasses
½ tsp chili powder
1 tsp freshly roasted and grounded cumin+coriander seeds
Procedure : Soak the lentils overnight. Next day boil the lentils in a pressure cooker with bay leaves, cloves, cumin seeds, pepper corn and salt. 5 to 6 whistles should be sufficient. Drain excess water and mash the lentils after it cools down a bit. Take a frying pan and heat 2 tbsp oil. Add chopped onions and sauté till soft. Now add ginger-garlic paste, chopped green chillies and sauté. One by one add red chili powder, clove, cardamom and cinnamon powder, the mashed lentils, salt and the chopped coriander leaves. Cook till dry. Set aside to cool. In the meanwhile prepare the dip –
Heat 2 tsp oil and sprinkle a pinch of whole cumin seeds in the heated oil and add the tamarind pulp and molasses. Mix well and add salt to taste and the chili powder. Take it off from the heat and add the roasted cumin and coriander powder. Let it cool.
Take small portions from the lentil mixture and give it a shape as desired – i.e. you can make balls and then flatten it with your palm or make finger sized rolls. On a plate or paper napkin spread the roasted vermicelli. Now dip each piece of the lentil kebab in milk and roll it or on the vermicelli or pat with vermicelli. Once again heat oil in the frying pan and shallow fry the kebabs till evenly browned. Serve hot with the dip.
Ingredients: 1 cup channa dal
1 cup whole masoor dal
2- 3 onions chopped
1 tbsp ginger+garlic paste
½ cup milk
2 tsp chopped green chillies
2 bay leaves
5 cloves
5 peppercorns
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp powder of clove+green cardamom+cinnamon
Salt to taste
1 cup fine vermicelli, roasted and crushed (optional)
2 tbsp freshly chopped coriander leaves
Oil for frying
For Dip : ½ cup thick tamarind pulp
2 tbsp molasses
½ tsp chili powder
1 tsp freshly roasted and grounded cumin+coriander seeds
Procedure : Soak the lentils overnight. Next day boil the lentils in a pressure cooker with bay leaves, cloves, cumin seeds, pepper corn and salt. 5 to 6 whistles should be sufficient. Drain excess water and mash the lentils after it cools down a bit. Take a frying pan and heat 2 tbsp oil. Add chopped onions and sauté till soft. Now add ginger-garlic paste, chopped green chillies and sauté. One by one add red chili powder, clove, cardamom and cinnamon powder, the mashed lentils, salt and the chopped coriander leaves. Cook till dry. Set aside to cool. In the meanwhile prepare the dip –
Heat 2 tsp oil and sprinkle a pinch of whole cumin seeds in the heated oil and add the tamarind pulp and molasses. Mix well and add salt to taste and the chili powder. Take it off from the heat and add the roasted cumin and coriander powder. Let it cool.
Take small portions from the lentil mixture and give it a shape as desired – i.e. you can make balls and then flatten it with your palm or make finger sized rolls. On a plate or paper napkin spread the roasted vermicelli. Now dip each piece of the lentil kebab in milk and roll it or on the vermicelli or pat with vermicelli. Once again heat oil in the frying pan and shallow fry the kebabs till evenly browned. Serve hot with the dip.