Dal And Vegetable Kebab Recipe

Name: Dal And Vegetable Kebab Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: ¼ cup Chickpeas (1/4 cup Kabuli Chana (White Chickpeas) soaked & cooked); ¼ cup Black-Eyed Peas (1/4 cup Black Eyed Beans (Lobia) soaked & cooked); ¼ cup Kala Chana (1/4 cup Kala Chana (Brown Chickpeas) soaked & cooked); 1 piece Carrot (1 Carrot (Gajjar) finely chopped); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) finely chopped); 1 piece White Potatoes (1 Potato (Aloo) boiled and mashed); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Wheat Bread (1 Whole Wheat Brown Bread); 0 pieces Mint (Mint Leaves (Pudina) small bunch, finely chopped); 3 cloves Garlic (3 cloves Garlic grated); 1 piece Lemon Juice (1 Lemon juice); 0 pieces Table Salt (Salt to taste); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); 1 tsp Chaat masala (1 teaspoon Chaat Masala Powder); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 0 pieces Vegetable Oil (Oil as needed)

Dal And Vegetable Kebab Recipe - Indian Snack Recipes (Indian)

75 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Chickpeas¼ cup · 1/4 cup Kabuli Chana (White Chickpeas) soaked & cooked
Black-Eyed Peas¼ cup · 1/4 cup Black Eyed Beans (Lobia) soaked & cooked
Kala Chana¼ cup · 1/4 cup Kala Chana (Brown Chickpeas) soaked & cooked
Carrot1 piece · 1 Carrot (Gajjar) finely chopped
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) finely chopped
White Potatoes1 piece · 1 Potato (Aloo) boiled and mashed
Yellow Onion1 piece · 1 Onion finely chopped
Wheat Bread1 piece · 1 Whole Wheat Brown Bread
Mint0 pieces · Mint Leaves (Pudina) small bunch, finely chopped
Garlic3 cloves · 3 cloves Garlic grated
Lemon Juice1 piece · 1 Lemon juice
Table Salt0 pieces · Salt to taste
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Cumin Powder½ tsp · 1/2 teaspoon Cumin powder (Jeera)
Chaat masala1 tsp · 1 teaspoon Chaat Masala Powder
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Vegetable Oil0 pieces · Oil as needed

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Steps

1To begin making the Dal and Vegetable Kebab Recipe, soak the dal for 8 hours, cook them until soft in a pressure cooker for 2 whistles and let the pressure release naturally. Drain the excess water and coarsely mash them using a food processor or a hand blender.
2Powder the bread by grinding in a mixer. Chop mint and any other leaves included for the vegetables.
3Combine all the ingredients except the oil. Check the salt and spice levels and adjust to suit your taste.
4Take a 6 medium size bamboo skewers and soak it in water for an hour. This is needed else the sticks will burn.
5Take an oven tray and cover it with aluminum foil and brush with oil. Shape the kebabs into cylinders and slice the skewers into the vegetable kebab. Shape the vegetable kebabs and press them so it holds well.
6Place the Dal and Vegetable Kebab on the greased baking tray. Brush the vegetable kebabs with oil and refrigerate in for at least one hour.
7Preheat the oven for 180 C for about 10 minutes. Place the kebabs in the oven and make for about 20 minutes until golden brown. Keep checking if the bottom portion of kebab is cooked. If it's cooked and crispy turn around to cook the other side. If needed you may brush the oil.
8Ensure all the sides are crispy and inside is soft, that’s the indication that the kebab is cooked. Remove the Vegetable Kebab from the oven and serve warm.
9Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties.