Delicious Vegetarian Kebabs, made from Split Red lentils, flavored with Indian spices and deep fried, a fantastic recipe by Nita Mehta!
- 1 Cup Split Red lentils (Dhuli Masoor dal )
- 1″ Ginger
- 8-10 Garlic cloves (I used 6)
- 1 tsp cumin seeds
- 1 tsp Garam masala powder
- 1 tsp red chilly powder (I used 2 green chillies instead)
- 3 bread slices dipped in water and squeezed well.Crumble these.
- Salt as per taste
- 3 tbsp oil (I used 2 tbsp)
- 2 tbsp each of red, green and yellow pepper, and onion, chopped finely
- Some freshly squeezed lemon juice and some mint leaves to garnish.
- Oil for frying.
- Rinse well for few times, and soak lentils for 2 hours. Drain and grind along with cumin, ginger, garlic and green chillies using minimum possible water.It should look like a thick paste.
- Heat 2-3 tbs of oil in thick bottomed pan or nonstick one, and add the paste.Stir fry for 4-5 minutes, on low flame, stirring the paste frequently.Cook till the paste is dry and no longer sticks to the bottom of the pan.
- Cool this mixture and add crumbled bread, salt and garam masala.Mix well.
- Heat oil for frying. Grease wooden or metal skewer, spread a ball of lentil mixture along the length of skewer such that it is inserted into the roll. Make a finger thick, 2 inch/5 cm long kebab
- Stick the chopped peppers and onions on the surface of kebab by gently pressing these on kebab.Repeat for remaining mixture.(I just rolled the kebabs in a finger shape without using any skewers. You can shape these the way you prefer)
- Gently remove the skewer and deep fry kebab in hot oil on medium flame till golden brown. Drain on kitchen towel.Fry only 2-3 kebabs per batch or else they might turn soggy.
- Serve hot on a bed of onion rings, with a dash of lemon juice and mint leaves. Goes well with mint/ mint coriander chutney or ketchup.