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Masoor Kabab

Kebab.King's picture
Ingredients
  Lentils 1 Cup (16 tbs) (With Husk Kala Masoor Ke Dal Chilkewale)
  Ginger 12 1⁄2 Gram
  Garlic 6 Clove (30 gm)
  Green chilies 6
  Cumin seeds 1⁄2 Teaspoon
  Refined oil 1 Cup (16 tbs)
  Amchur 1 Teaspoon
  Garam masala powder 1⁄2 Teaspoon
  Salt To Taste
  Coriander leaves 1⁄3 Cup (5.33 tbs)
  Kewra water 1 Teaspoon
  Bread slices 3
Directions

1 Soak the lentils overnight. Drain and grind alongwith ginger, garlic and green chillies without any additional water. The paste should be very fine.
2 Heat 2 tbsp oil in a karahi and add the dal paste. Stir-fry till it forms a ball and leaves the sides of the vessel. Cool.
3 Then add the amchur, garam masala powder, salt, fresh coriander and kewra water. Dip the bread slices in water and squeeze to get rid of excess moisture. Mix well with the dal, mixing well with your hands. Form into sausage shaped kababs. Deep fry in oil till golden.
4 Serve with roasted papad, fresh salad and green chutney.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Dish: 
Kebab
Servings: 
6

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