How to Make Dal Ke Kebab

How to Make Dal Ke Kebab- An amazing snack for a pleasant evening. Hey guys, keep your eyes open and ears attentive as today I am here to show you this super delicious recipe of “#DalkeKebab.” This will surely add a lovely twist to your homely gatherings and small parties. So try it and keep showering your love, this is #ChefKunalKapur, thanks for watching the video. Stay tuned. #DalKiTikki #StayHome #StaySafe #TeaTimeSanck #EveningSnack

Serves – 4

Ingredients

Chana Dal (soaked) – 1cup

Turmeric – 1 tsp

Salt – 1tsp

Water – 1lt

Moong dal (soaked) – ½ cup

Urad dal (soaked) – ½ cup

Ghee – 2 tbsp

Asafoetida(hing) – ½ tsp

Cumin – 1tsp

Green cilli chopped – 1tsp

Ginger chopped – 1 ½ tspno

Turmeric – ½ tsp

Chilli powder – 1tsp

Coriander powder – 1tbsp

Salt – to taste

Fennel seeds – 2 tsp

Mint leaves – 2tsp

Dry mango powder (amchoor) – 2 tsp

Potato boiled & mashed – 1cup

Bread crumbs (dry) – 1 cup

Ghee – for frying

Filling

Hung curd – ½ cup

Salt – to taste

Green chilli chopped – ½ no

Onion chopped – 2 tbsp

Mint leaves chopped – 1tbsp

Method

Boil water and add ½ tsp turmeric, salt and soaked chana dal. Cook for about 5 mins and then add moong dal & urad dal. Cook for another 5mins approx. cook till the dal is soft but but still whole & not mashed.

Strain the dals completely and spread it on a plate to cool down a bit.

In the meantime combine all the ingredients for the filling, stir and keep aside.

In a pan add ghee and then add asafoetida cumin, green chilli, ginger, ½ tsp turmeric, chilli powder, coriander powder and salt. Give a quick stir and then add boiled dal to it. Stir & cook for 5-7min. Remove to a plate add fennel seeds, mint leaves, amchoor powder & potato. Mix it well and take a small portion and make it into a sphere. Using your thumb make a depression in the centre and fill it with a tiny portion of the curd filling. Close the kebab and roll again. Flatten it and shallow fry on a hot pan using ghee. Repeat the same for the remaining mixture. Cook on both sides and serve hot with the remaining filling as a dip.