Kali Masoor Kebabs

Thanks for the overwhelming response for the last post on Banana Cake. I know the lockdown is making the cook come alive in us. Will try and post things which are readily available at this time.

We all need to have very high protein diet so here is recipe of Kali Masoor ( Black Lentils ) Kabab. This recipe I learnt from my Aunt who is pure vegetarian and religious person. She used to tease us that this is non veg of veg people and you will forget the Lucknow famous Galauti Kabab.  My family esp my sister in law loves this and in any family potluck parties I usually get to make this. So here goes the recipe of bua-nani’s kababs as fondly called in our house.

Ingredients

• Channa dal ½ cup. (Yellow Lentils)
• Kali masoor- ½ cup ( Black lentils)
• Fresh ginger grated- 2tbsp
• Fresh Garlic- 10 pods
• Dry spices
  • 1-mota elachi, 2 laung, 1 stick dalchini, 1-green elachi, 1 tej patta, 1 star flower, one dry red chilli
  • salt and turmeric
•  Fresh coriander + Dry coriander powder- 2tsp
• Amchoor Powder (Dry Mango Powder)- 1 tsp
• Garam Masala – 1tsp
• 1 chopped onion
• 2 green chillies chopped
• Kasthuri methi
• Cornflour /Besan- only if it becomes watery or 1-2 slices of bread
• For Garnishing- Lemon juice, Chat masala and few onion rings

Method

1. Soak both Dal/Lentils together for one hour
2. Pressure cook the soaked Dal with Dry spices and ginger and garlic and water just upto the level of dal in cooker and not more. It needs 1 whistle and 10-12 min on slow flame.
3. Once the pressure is released please check the water level if it is fine then mash the mixture after it is cooled.
4. If it is watery then just add little bread or 1 tbsp of cornflour or you can roast on gas to remove excess water if any
5. Add Fresh coriander, onion, chillies or kasthuri methi , garam masala, coriander powder and shape the Kababs as per your liking
6. Shallow fry them on Tawa, Serve them hot with sprinkled chatmasala, lemon juice, and onion slices and Green chutney.

Do try this and tell me . You could do variation by adding a little different dals or Rajma with Channa dal.