Lentil Kabab
Lentil kabab is made from red lentils, boiled potato, onion, chilies, ginger, garlic, and a few spices.
Ingredients
- ½ cup red lentils masoor dal
To boil the dal:
- ¼ tsp turmeric powder
- ¼ tsp salt
- 1.5 cup water
- 1 piece bay leaf
To prepare the mixture:
- 1 piece onion large, sliced finely
- 4 pieces fresh green chilies finely chopped
- ½ cup fresh coriander leaves finely chopped
- 1 tsp ginger garlic paste
- 1 tsp roasted masala powder cumin seeds, coriander seeds, and dry red chili
- ¼ tsp red chili powder
- ¼ tsp black pepper powder
- ½ tsp garam masala powder
- 1 tbsp tomato sauce or tomato ketchup
- 1 tsp dark soy sauce
- 1 piece potato medium size, boiled, peeled, and mashed
- Salt To taste
- 1 piece egg
- 1 cup bread crumbs
To deep fry the kababs:
- Cooking oil An adequate amount
Instructions
- Take ½ cup red lentils (masoor dal) in a kadai and add ¼ tsp of turmeric powder, and ½ tsp of salt.
- Add 1.5 cup of water and 1 bay leaf.
- Cover and cook on a high flame first. When it comes to a boil, mix once, reduce the flame to medium, and cook for about 10 minutes till the dal is cooked nicely and turns soft.
- Remove the cover. Cook till all water evaporates. Turn off the flame. Let it cool.
- Remove the bay leaf.
- Add 1 large finely sliced onion, 4 fresh finely chopped green chilies, ½ cup finely chopped fresh coriander leaves, 1 tsp ginger garlic paste, 1 tsp of roasted masala powder comprising cumin seeds, coriander seeds, and dry red chili, ¼ tsp of red chili powder, ¼ tsp of black pepper powder, ¼ tsp garam masala powder, 1 tbsp of tomato sauce or tomato ketchup, 1 tsp dark soy sauce, a medium-sized boiled, peeled, and mashed potato, and salt to taste. (Pro tip: Check the salt you add now because you have already added some salt while cooking the dal).
- Mix nicely.
- Crack one egg. Mix nicely.
- Add 1 cup bread crumbs.
- Mix nicely. Let it rest for a while for everything to blend nicely.
- Heat an adequate amount of cooking oil in a frying pan or kadai on high heat.
- Take a bit of the mixture in your hand. Make a ball. Press it to give the proper shape.
- Release it gently in the hot oil. Reduce the flame to medium make all the kababs and release as many as the kadai can accommodate. (Pro tip: Do not overcrowd the kadai with too many kabab pieces. This will hinder proper cooking and easy flipping).
- Flip them and fry them on a medium flame for about 3 to 4 minutes.
- Remove them with a strainer when they turn golden brown.
- Your homemade delicious lentil kababs are ready. Garnish them with a few chopped fresh mint or coriander leaves and serve them hot on a plate with tomato ketchup.
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Notes
I add mashed potato too the mixture. It acts as a binding agent.
Adjust the amount of bread crumbs according to the softness of the mixture.
I usually use homemade bread crumbs rather than store-bought variants but that’s not mandatory.
Grease your hand with a little oil to prevent the mixture from sticking while shaping them.
You may refrigerate the kababs before frying for half an hour
Nutrition Info (Estimation Only)
Nutrition Facts
Lentil Kabab
Amount per Serving
Calories
208
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.004
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
33
mg
11
%
Sodium
283
mg
12
%
Potassium
467
mg
13
%
Carbohydrates
37
g
12
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
209
IU
4
%
Vitamin C
12
mg
15
%
Calcium
70
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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