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Moong Dal ke Kebab

A crisp and easy to make kebab. Perfect as a party starter or an evening much.

Moong Dal ke Kebab Moong Dal ke Kebab


: Niru Gupta

Recipe Cook Time

: 30 Minutes

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  • 1 cup dhuli moong (husked green gram)-soaked in water for 3-4 hours

    1 cup hung yogurt

    2 Tbsp ghee

    1 tsp cumin seeds

    1 tsp salt

    1 tsp chilli powder

    1/2 tsp garam masala

    1 tsp garlic paste

    Ghee to pan fry


Drain the dal and keep aside.

Heat the 2 tbsp ghee in a kadahi, and add the cumin.

When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes.

Remove from heat and let cool.

Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough.

Mix the salt, chilli powder, garam masala and garlic into the ground dal.

Add the yogurt and make into a soft pliable dough.

Divide this into about 12 portions and shape them into round balls, and then flatten them.

Heat enough ghee in a heavy based frying pan to form a thin layer.

Fry over low heat, first on one side then the other, till crisp and brown.

You will have to keep adding a little ghee as and when required.

In case not firm enough add some roasted gram flour (besan) to it.

Key Ingredients: Husked Green Gram, Hung Curd, Cumin Seeds, Garam Masala




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