Who doesn't enjoy nibbling on a platter of kebabs? The reason this snack is so adored is because of its melt-in-your-mouth feel and crunchy outside. Kebabs are always the preferred starter dish whenever we eat at any Indian restaurant. While we would like to have this snack every day, it might not be the best idea to do so. Or could it be? D al-based vegetarian kebab recipes have been simplified . Because dal is a crucial component, these high-protein kebabs are packed with nutrients. At home, you may make crunchy, nutritious kebabs using pulses like moong dal, chana dal, masoor dal, and others. Kebabs are now guilt-free to eat.
Try these healthy and quick kebab recipes
Moong Dal Kebab
This kebab is made by grinding cooked moong dal into a paste and frying it in a spicy tadka. To generate a soft paste that can be shaped into crispy kebabs, yoghurt and spices are added. The green chutney goes well with this moong dal kebab.
Recipe: Take 1 cup dhuli moong (husked green gram)-soaked in water for 3-4 hour, 1 cup hung curd, 2 tbsp ghee, 1 tsp cumin seeds, 1 tsp salt, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp garlic paste, and some ghee or oil to pan fry. Drain the dal, then set it aside. Cumin is added to 2 tablespoons of hot ghee in a kadahi. Add the dal and salt when cumin begins to sputter and cook until it is cooked but still whole over medium heat. Cool after removing from heat. Without adding water, pulse the lentils in a food processor or on a stone grinder until they are very finely ground. This take a form of a dough. Grind the dal, then add salt, red pepper flakes, garam masala, and garlic. Make a soft dough by adding the curd. This should be divided into equal amounts that should be rolled into balls, then flattened. Ghee should be heated in a heavy-bottomed frying pan until a thin layer forms. Fry until crisp and browned over low heat, first on one side then the other. As and when necessary, you will need to keep adding a little ghee. Add some roasted gram flour (besan) if it isn't stiff enough.
Chana Dal Kebab
This snack is a flavorful combination of chana dal, paneer, spinach, flour, and hot spices. It is another delectable dal kebab. Three different sources of protein make up this high-protein kebab, making it incredibly healthy. It can be prepared in approx half an hour.
Recipe: Take 1 cup chana dal, 2-3 garlic (finely Chopped), 2 cups blanched spinach, 1 cup grated paneer, ½ tsp garam masala, 1 cup all purpose flour, 1 tsp chaat masala, 5-6 chopped green chillies, 2 tbsp boiled peas (optional), Salt as required, 1 cup breadcrumbs, 1 tsp ginger (finely chopped). Making the batter comes first. Chana dal should be washed and left to soak for an hour in a bowl. Drain the water, then add the dal, garlic, ginger, green chilies, and 1 cup of water to a pressure cooker. Cook the mixture there for three whistles. Close the flame once finished. Incorporate the spinach, green peas, and components that have been pressure-cooked into the blender along with a little water. To create a silky paste, combine them. Now, add the paneer, salt, garam masala, chaat masala, and ½ cup of bread crumbs to this combined paste in a big mixing basin. Mix thoroughly. Take a chunk and form a structure like tikki. Use your palms to roll it. Use the all-purpose flour and water to combine into a paste in a bowl. On a plate, distribute the remaining bread crumbs. In a kadhai, heat the oil over a moderate flame. Now coat the kebabs in breadcrumbs after dipping them in the flour-water mixture. The kebabs should then be deep-fried till golden brown on all sides. Remove them from the kadhai and use the clean paper towels to absorb any extra oil. Serve and savour.
Badeel
This dal kebab from Pahadi cuisine is a true local favourite! Simply make a paste of masoor dal, ginger, garlic, chilli paste, and garam masala, and use it to make delectable kebabs.
Recipe: Take 2 cups masoor dal, 1 tsp garlic paste, 1 tsp coriander and green chilli paste, 1 tsp ginger paste, ½ tsp garam masala, Salt, to taste, Oil to deep fry. Soak the dal over night, then grind it to a paste the next day. Garlic paste, coriander-green chilli paste, garam masala, and salt are added to the dal and thoroughly combined. Heat the oil in a pan, then add the prepared mixture and cook for 15 to 25 minutes. Oil a steel plate completely, add the prepared paste, spread it out evenly, and set aside for an hour. Slice this thinly, deep-fry it in oil, and serve it with pudhina chutney. Alternatively, you might shape them with your palms into a circle.
Kala Chana Kebab
If you like kala chana, you'll love this kebab since it screams gluttony! Onions, green chilies, ginger, and a variety of Indian spices are blended with boiled kala chana before being formed into kebabs and deep-fried till crisp.
Recipe: Kale Chane should be soaked for around five hours. To preserve the original texture, process the chana in a food processor with the least amount of water possible. Spices, ginger, onions, and green chilies are among the components you can add. Use pieces of brown bread to absorb the liquid in the mixture at this point. For the optimum consistency, mixing by hand is recommended. Give the kebab mixture some time to rest. The recipe advises against frying, which is a smart idea. To use less oil in the recipe, form the mixture by hand and roast it using a non-stick tawa on both sides. We guarantee that the kebabs will be so delicious that you'll wonder why you didn't try them sooner.
Sprouted Moong Kebab
This sprouted moong dal kebab is what you need if you want to add sprouted moong to your diet in a tasty way. Each bite of the kebabs tastes spicy and delicious because of the sprouts, sweet potatoes, besan, sooji, and spices that are included.
Recipe: Take 1 cup moong dal sprouted, 1 boiled sweet potato, 1 tbsp cornflour/besan/maida (to bind), ½ tbsp sooji (to add crunch), 1 chopped onion, 2 chopped green chillies, 1-2 tsp grated ginger, 1 tbsp freshly chopped coriander leaves, Salt to taste, Black pepper to taste, 1 tsp Kashmiri red chilli powder, 1 tsp amchoor powder, 1.5 tsp roasted jeera-dhania powder, ½ tsp ajwain and oil to shallow fry. To get a smooth paste, blend the sprouting moong. To make the paste, add a small amount of water. If you enjoy the crunch of sprouted moong, you can prepare a rough paste. After peeling, mash the sweet potato. If necessary, regular potato may be used in its place. Moong sprout, sweet potato, and the remaining ingredients (apart from the oil) should all be added to a mixing bowl. Combine the ingredients to form a soft dough. Create little dough balls that resemble kebabs and set them aside. Oil is now added to a pan that has been heated. Now heat a pan and add some oil to it. Add the kebabs and shallow fry them until they are crispy and golden brown on all sides. Serve the sprouted moong dal kebabs hot with mint or coriander chutney.
