Today I share an extremely healthy and yet extremely tasty recipe. It’s perfect for people like me who are largely dependant on legumes for their protein intake and also for those people who have quit eating non-veg and want to eat something similar in vegetarian food.This recipe is quite simple to make and quick to make too. Does not need many ingredients and can be made with things easily available in the kitchen.
I personally love the concept of Seekh Kebabs and always get fascinated by those long seekhs coming out of the Tandoor. Seekh are long iron skewers and the kebabs made on them are called the Seekh kebab. Normally lamb meat is used to make this, I have tried to veganise my preparation.
Now, I do not have the tandoor but I do have the grill pan and the long bamboo skewers so thought of getting both of them into good use. I have tried almost all legumes in making kebabs and pattys but had not used the dhuli moong dal (yellow lentils), so thought of using that today. As we all know that this legume is quite easy to cook, so that helps in speeding up the process. If you have cooked dal in hand you can make this as quick snack/ starter for unexpected guests and impress them.
I had my baby guinea pig (my younger one) who is a big inspiration to my cooking to taste this and I am sharing the words he said the minute he had this in his mouth… too good Aai (mother). What is this? This is so yummy!!! I was surely delighted to hear that and was glad my experiment did not fail in fact it passed with flying colors. He gobbled two seekhs with some mint and curd dip.
a cup of dhuli moong dal (yellow lentils)
1 medium onion grated
2 garlic pods grated
1/4 tsp dry ginger pwd or fresh grated ginger
3 green chilies deseeded and finely chopped
a handful of cilantro chopped
seeds of a cardamom powdered
1/2 tsp garam masala
2 tsp chaat masala
1 tbsp oil
1 potato boiled and grated
a tsp red chili pwd
salt to taste
oil for cooking
Cook the lentil with a cup of water till it’s properly cooked. I cooked it in an open pan, brought the water to boil and then simmered the flame. Once very little water is left, cover with a lid and cook till the water completely gets absorbed. Mash the lentils when hot and then cool it.
Dip the bamboo skewers in water for half an hour. Meanwhile to the cooked dal add all the ingredients except the oil for cooking and mix thoroughly.
Divide this into about 10-11 portions. Take a portion and with moist hand spread it evenly and tightly over the skewer. Heat the grill pan and spray oil on it and once hot put the bamboo skewers on it and grill from all sides. I used minimum oil to grill these kababs but one is always free to use more.
Remove from the skewers and cut it into oblong pieces and serve it with mint and yogurt chutney/dip.
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MLLA 27 an event by Susan of The Well Seasoned Cook.