Dal ke kekab or Chana dal kebab is a nutritious appetizer which is high on protein. These can be part of any party or high tea. There are different versions of these kebabs available online and every recipe is different in itself. Few people like to deep fry these and few like the shallow fried version.
What exactly is Kebab?
Kebab is a Turkish word that's often used to describe meats that are grilled or broiled. Kebabs often contain lamb and beef. Chicken and/or fish are often added for some parts of some types of kebab.
Vegetable kebabs are typically made with a variety of ingredients. The most common ingredients include eggplant, onion, bell peppers (sometimes), tomatoes, and zucchini. The vegetables are usually skewered and grilled until they're soft and caramelized on the outside.
Dal ke Kebab Recipe
The recipe of Dal ke kabab that I always prepare for my family and guests is pure vegetarian. Because I have not used any garlic and onion in these kababs so even jain people can also try this recipe.
Kebabs are knows as part of Mughlai cuisine. Hyderabad is famous for its Mughlai cuisine and it’s unbeatable in terms of variety of kababs available there. These are shaped in the form of patties, made with a variety of ingredients like vegetables, meat and dals (lentil). Kebabs are best paired with spicy chutney and pickled onion.
Dal Ke Kebab: Hearty and Wholesome Dish
- 1 cup Chana Dal Split Bengal gram
- 1 tbsp Ginger Grated
- 2 pcs Clove
- 1 pcs Black Cardamom
- 1 tsp Garam Masala
- 1 tsp Salt
- 1/4 tsp Asafoetida Hing
- 1/4 tsp Turmeric Powder Haldi
- 1 tsp Cumin Seeds Jeera
- 1 tsp Red Chilli Powder
- 2 tbsp Ghee
- 2 tbsp Hung Curd If Required
- To begin with, take chana dal. Wash it properly and soak it for a minimum of 4-5 hr. Over-night soaking is best.
- In a saucepan, take ghee and heat it.
- Add cumin seeds, asafoetida, cloves, cardamom, and ginger. Saute for 1 min.
- Then add soaked dal to it. On low flame, sauté it for 5 minutes.
- At this stage, add chilli powder, turmeric powder, garam masala, and salt to it.
- After 5 minutes, turn off the flame, and transfer the cooked dal to a plate and let it cool down.
- Once the dal cools down to almost room temperature, transfer it into a mixer and grind it without adding any extra water.
- Transfer it to the bowl and add hung curd If the mixture looks dry. Adding curd will provide the binding to the mixture. Prepare the soft dough.
- Meanwhile, heat a pan on a medium flame and brush the surface with ghee.
- Divide the dough into 12 equal portions and shape them into smooth balls using your palms. Press them gently to make them flat.
- Place the kebabs on the hot greased pan and shallow fry in batches till golden brown on both sides on the medium flame.
- Dal ke kebabs are ready. Serve these with green chutney and pickled onion.
- This is a tried and tested recipe. Any change in the ingredient will change the result.
- I have used chana dal for these kababs and you can prepare same with moong dal as well.
- If you want, you can deep fry these kabab instead of shallow frying.
- Over-night soaking gives best results. However 4-5 hrs soaking will also work.