Masoor Dal Kebabs

Name: Masoor Dal Kebabs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 pieces White Potatoes (2 Potatoes (Aloo) skin peeled and boiled); 1 cup Red Lentils (1 cup Masoor Dal (Whole) soaked for at least 6 hours); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 piece Yellow Onion (1 Onion chopped); 1 piece Green Chili (1 Green Chilli chopped); 4 cloves Garlic (4 cloves Garlic chopped); 1 piece Ginger (1 inch Ginger chopped); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 3 tsp Garam Masala (3 teaspoons Garam masala powder); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil)

A North Indian vegetarian appetizer of spiced and pan-fried patties made from mashed boiled potatoes and whole masoor dal (brown lentils).

45 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Steps

1Pressure cook the peeled potatoes separately first in a pressure cooker with 1/4 cup of water, salt and a pinch for at least 4 whistles. The potatoes need to be completely soft and easy to mash.
2Once done, allow the pressure to release naturally and take the potatoes out and place it in a mixing bowl. Once it has cooled down, mash it well.
3Now cook soaked masoor dal with 2 cups of water, salt to taste for at least 6-8 whistles. Once done, allow the pressure to release naturally, drain out the excess water and you can use the water that has been drained out for your dals, curries etc, to give your dish a healthy touch.
4Mash the masoor dal also coarsely and add them along with the potatoes and mix well.
5Heat a saucepan with oil, add cumin seeds and allow it to crackle for a few seconds.
6Add chopped garlic, ginger and sauté until they soften. Add onions and green chilli and sauté until the onions turn translucent.
7Add turmeric powder, red chilli powder, garam masala powder, salt and give it a stir.
8Add mashed potato and masoor dal and slowly mix well until all the masala is evenly coated. Keep mixing until the kebab mixture combines together.
9Leave it to dry and switch off the heat. Once the mixture is cooled down, pinch out a small portion of the mixture and start shaping them into cylindrical shapes. Do the same for the rest of the mixture.
10Heat a flat skillet with 3 tablespoons of oil, add the kebabs slowly and keep turning it over until it crisps up evenly on all sides.
11Serve the Masoor Dal Kebabs along with Hyderabadi Vegetable Biryani, Tomato Onion Cucumber Raita, or simply serve with a yogurt dip to enjoy as an appetizer.