Chana Dal Kebab

Chana dal Kebab/Kabab step by step instructions:

Pulses are vegetarians’ pulse. There are numerous ways of including them in our daily diets. Here are a few of my recipes which include pulse as its main ingredient; Mixed dal Handvo, Urad Chana Dal, Moong dal Kadhi, soya bean soup, masoor pulav and many many more...

Chana dal kebabs are a treat. We grind the dal to a coarse paste and the crunchiness of the dal in the kababs is wonderful.

Let us start cooking!!!

Ingredients:
Chana dal: 1 cup (soaked for 4-5 hours in warm water)
Onion: 1 medium (finely chopped)
Capsicum: 1 small (finely chopped)
Coriander leaves: 1 tbsp (finely chopped)
Green chili: 1 (finely chopped)
Ginger: 1 ½ tsp (grated)
Garlic: 1 tsp (grated)
Chaat masala: 2 tsp
Red chili powder: 1 tsp (Optional - depends upon the green chili taste)
Salt as per taste
Oil for making the kebabs

Method:

1. Grind soaked chana dal into a coarse paste by using minimum or no water.

2. Mix together all the ingredients except oil.

3. Make around 10 small balls out of the dough.

4. Heat a tawa. Grease it with oil.
5. Flatten the balls in between your hands and place the kebabs on the tawa. Smear oil on the kebabs.
6. Let them cook on low flame for about 7-8 minutes checking occasionally.

7. Flip and again cook for other 7-8 minutes.

8. Serve hot with green chutney, tomato ketchup etc.

9. Chana dal Kebabs are ready!

Tips:
1. Make sure you grind the dal into a coarse paste by using minimum water.
2. You can add other veggies as per your choice.
3. press the balls firmly as there might be chances of the kebabs to get scattered.

See you soon with a new recipe till then Happy Cooking!!!