Wednesday, August 19, 2009

Masoor Dal Kebabs

It is great snack dish for whole family



  • Soak Masoor dal in water for 2 hours. Put soaked moistened Dal in a blender, or a processor with minimum possible water. Grind it coarsely. It should be grainy not a fine paste. Another way is to cook the soaked dal in pressure cooker till soft in two cups of water (just enough to cook the dal).
  • Heat 2 tbsp oil in a non-stick pan. Add garlic paste and the coarsely ground dal and sauté over medium heat to get rid of moisture.
  • When the mixture starts drying out add boiled mashed potato, roasted gram flour (besan), garam masala, red chili powder, chopped onion, chopped green chili, grated ginger, chopped coriander leaves, yogurt, salt to taste. The sautéed ground dal should be damp not wet. It should be firm like roti dough. Switch off the gas and keep aside to cool.
  • Knead the dal dough well till smooth and soft.
  • Divide the dough into equal parts. Roll each part into small balls, and then flatten them to look like little cylinders.
  • Roll each cylindrical cutlet in semolina or breadcrumb and refrigerate for about 10-15 minutes.
  • Heat oil and deep fry on medium heat till crispy brown.
  • Serve hot with chutney of your choice.

Note: Semolina does not absorb the oil while frying so kebabs are dry and crispy from outside. It gives different appearance also.

Do You Know?

Lentils (Dals) and Beans are a huge part of the Indian diet. Not only are Dals delicious to eat and versatile, they are really good for health too.

Lentils are rich in protein. They lack only one protein, methionine. Adding grains, eggs, nuts, seeds, meat, dairy products, or egg will provide a complete protein.

Just one cup of cooked Daal can give you as much as 62 per cent of your daily dietary fibre requirement. Soluble fiber in lentils acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol, and decreases insulin requirements for people with diabetes.

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