Recipe for Moong Daal ke Kabab

Ingredients: 1 cup dhuli moong (husked green gram)-soaked in water for 3-4 hours1 cup hung yogurt2 tbsp ghee1 tsp cumin seeds1 tsp salt1 tsp chilli powder1/2 tsp garam masala 1 tsp garlic pasteghee to pan fry

Method:
Drain the daal and keep aside. Heat the 2 tbsp ghee in a kadahi, and add the cumin. When they splutter add the daal and the salt and saut?ver medium heat till tender but whole. Takes about 5 minutes. Remove from heat and let cool.Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough. Mix the salt, chilli powder, garam masala and garlic into the ground daal. Add the yogurt and make into a soft pliable dough. Divide this into about 12 portions and shape them into round balls, and then flatten them. Heat enough ghee in a heavy based frying pan to form a thin layer. Fry over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required.

Recipe By: Niru Gupta (Indian)


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