Lentils/Dal Seekh Kebabs

To tell you a little secret, I am very fond of kebabs. By the way did you know? The phrase “Kebab” is Persian in origin and the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on Swords were replaced by skewers.

Kebabs were originated in Middle East region, but now is a very popular all over the world. Kebabs are made in different ways but generally it is made with three meats (pork, beef and lamb) with subtle spices which are grilled to perfection. . India is also very famous for its kebabs. From the lanes of chandi chawk in Delhi, to the streets of mughal Lucknow- kebabs are everywhere.

Kebabs are like the only starter that I chose when I am eating at an Indian restaurant. I have tried making many kebabs in my kitchen, but never posted the recipe. Reason? Well I can die for piping hot kebabs and have no persistence to wait and click the pictures *grin*.  

Now obviously being a vegetarian you hardly get any choices in kebabs when you are in the UK. Back in India I had so many options to choose from. Any ways, I can’t mourn over it more. Lately I tried making Daal Seekh Kebabs and I was so satisfied (I have no words to explain my satisfaction level;).  These kebabs are very healthy and are enriched in protein. Hmmm! Also very simple and hassle free. :)

Ingredients:

Moong Dal - 1/2  cup

Channa Dal- 1/2 cup

Potato - 1/2 boiled and grated

Onion - 1 (grated)

Dried Fenugreek Leaves - 1/2 tablespoon

Salt - to taste

Ginger garlic paste - 1/2 tablespoon

Coriander powder - 1 teaspoon

Turmeric powder – 1/8 teaspoon

Cumin powder - 1 teaspoon

Red chilli powder- 1 teaspoon

Garam Masala powder - 1 teaspoon

Green chilies - 2  (minced)

Gram flour- 2 tablespoon

Oil- for greasing (I used olive oil)

Method:

Clean, wash and boil the moong dal and channa dal in 2 cups of water till the dal is soft and cooked and all the water has evaporated.

Combine the cooked dal with the rest of the ingredients and mix well.

Divide the mixture into 4 equal portions.

Using a thick seekh (metal /wooden skewer/toothpick), press each portion of the dal mixture on it using your fingers to make kebab.

Brush each kebab with oil.

Heat oil in a pan and cook kebabs till both the sides are brown.

Serve hot with yogurt or chutney.

Notes:

These kebabs can also be cooked on charcoal or electric barbecue.

Other dals/lentils like urad dal, masoor dal can also be used.

If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.

Different grated vegetables can also be opted.

Taste:

Soft, spicy and healthy

What kind of kebabs have you made? Any interesting memories relating to kebabs? Please share.